On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. It’s fun to test and try out new recipes from different Food Network chefs. I’ll also share the recipe on this blog with you guys if I think it’s worthy! Like this recipe for Pineapple Upside Down Cake from Trisha Yearwood.
Trisha has been one of my favorites to follow for a while now and I’m still watching her. I absolutely love this cake recipe and you can definitely make it any time of the year. The ingredients are easy to find all year long.
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What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for.
- Butter – For the pineapple cherry topping
- Light Brown Sugar and White Sugar – Brown is used for the top and white is used in the cake
- Pineapple – canned or fresh, the fresh pineapple you will have to cut them into rings yourself
- Maraschino cherries – homemade or from a canned – I have a recipe for homemade Maraschino Cherries here
- Flour – regular all-purpose flour – I have not tested this with other flours
- Baking Powder – to help the cake rise
- Vegetable shortening – can sub vegetable oil for instead of shortening
- Egg – large
How to make Pineapple Upside Down Cake
To print the full recipe please see the recipe card below.
Preheat the oven to 350 degrees F.
Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
Other Recipes to Try
Air Fryer Garlic Parmesan Knots
Trisha Yearwood’s Charleston Cheese Dip
If you’ve tried this Pineapple Upside Down Cake recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it Pinterest.
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Trisha Yearwood’s Pineapple Upside Down Cake
Prep Time: 20min
Cook Time: 40min
Total Time: 2 hrs
Yield: 6 1x
Category: Easy
Method: Oven
Cuisine: American
Description
Trisha has been one of my favorites to follow for a while now and I’m still watching her. I absolutely love this cake recipe and you can definitely make it any time of the year. The ingredients are easy to find all year long.
- 3 tablespoons butter
- ½ cup light brown sugar, packed
- 9 slices canned pineapple in juice, drained
- 5 maraschino cherries
- 1 ½ cups sifted all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup solid vegetable shortening
- ⅔ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ⅔ cup milk
Instructions
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
- Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
- Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 488
- Sugar: 36G
- Sodium: 119mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
