Pineapple Upside Down Cake


  • 1 8 1/2 ounce can sliced pineapple
  • 3 tablespoon butter
  • 1/2 cup brown sugar
  • 4 maraschino cherries (halved)
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whipped cream ( for serving)


Melt butter in a 9″ square pan. Stir in brown sugar and mix well in the pan. Arrange pineapple slices in the bottom of the pan. Place 1/2 a cherry in the middle of each pineapple ring.

Drain the pineapple, reserving syrup. Add water to remaining syrup to make 1/2 cup.

Cream together shortening and white sugar until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients plus 1/2 cup reserved pineapple syrup. Beat until all is well mixed.

Preheat oven to 350ºF.

Bake for 40 to 45 minutes. Cool for 5 minutes in the pan then invert the cake on to a plate. Great served warm with a dollop of whipped cream.