Pineapple Upside-Down Cake
Photo: Mark Pellegrini, CC BY-SA 2.5
Pineapple upside-down cake is a one-pan dessert that builds its own topping. Butter and brown sugar melt in the base of the pan, and the pineapple sits in that mixture while the cake bakes above it. Flipping the cake out while it is still hot turns the caramelized layer into a glossy top. Using both sliced and crushed pineapple means the fruit covers the surface with no bare patches.
Instructions
Melt the butter in the cake pan, then sprinkle the brown sugar evenly over it.
Drain the pineapple slices and arrange them over the sugar. Drain the crushed pineapple and spoon it into any gaps between the slices.
Put the flour, granulated sugar, milk, egg, shortening, salt and baking powder in a bowl. Blend them together and stop once the batter turns a pale, lemony white.
Pour the batter over the pineapple and brown sugar in the pan. Bake at 350°F for 40 to 50 minutes, until a toothpick pushed into the center comes out clean.
Take the pan out of the oven and unmold the cake right away by setting a plate over the pan and flipping both together. Let the cake cool before serving.
Make it personal.
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