Ma'a Pineapple Upside-Down Cake

This was a frequent cake made by my working mother. It's quick and delicious. Ma and I would make this together. It was an excellent introduction for me to successful baking. Ma just turned 85 and we are still loving this upside-down cake.




UPSIDE-DOWN PART ¼ cup butter ½ cup brown sugar (packed)1 can sliced pineapple, drained (8.5 oz) CAKE 1 ¼ flour 1 cup sugar 1 ½ teaspoon baking powder ½ teaspoon salt ¾ cup milk ⅓ cup oil 1 egg 1 teaspoon vanilla

Nutritional information

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HEAT– oven 350 MELT- butter over low heat in round layer pan, 9x1 ½ inches. SPRINKLE – brown sugar evenly over butter. PLACE – pineapple in center of pan, cut remaining in halves, place around ring. PREPARE – cake batter. MEASURE all ingredients into large mixer bowl, blend ½ minute low, 3 minutes high, scraping bowl constantly. POUR evenly over fruit in pan. BAKE – 35 to 45 minutes or until wooden pick inserted in center comes out clean. INVERT – pan onto plate, leave over cake a few minutes