Jump to Recipe - Print Recipe
Print Recipe

PINEAPPLE UPSIDE DOWN CAKE

Yield 2 9 x 13 sheet pan
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Cakes
Keyword: Pineapple upside down cake

Equipment

  • Stand mixer
  • digital scale

Ingredients

Ingredient

  • 60 oz PINEAPPLE CANNED, SLICES, JUICE PACK, INCL LIQUIDS
  • 113 g CHERRIES MARASCHINO, WHOLE
  • 170 g BUTTER MELTED.
  • 241 g SUGAR BROWN, PACKED
  • 454 g FLOUR ALL PURPOSE
  • 454 g SUGAR GRANULATED.
  • 10 SALT
  • 23 g BAKING POWDER
  • 21 g MILK NONFAT, DRY
  • 170 g SHORTENING
  • 264. g WATER
  • 5 EGGS WHOLE
  • 88 g WATER
  • 15 g EXTRACT VANILLA

Instructions

Method:

  • Drain pineapple well. Drain cherries. Set fruit aside for use in Step 3.
  • Pour butter in pan. Sprinkle brown sugar evenly over butter.
  • Arrange pineapple slices, over mixture in each pan. Place 1 cherry into each pineapple slice. Set aside for use in Step 5.
  • Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
  • Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2 minutes.
  • Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at medium speed 3 minutes.
  • Pour batter evenly over fruit in pan.
  • Using a convection oven, bake at 325 F. 25-30 minutes until done.