Just picture it: a warm, golden cake with a caramelized pineapple halo that instantly lifts your spirits – that’s the magic of pineapple upside-down cake. It’s a nostalgic classic that’s been putting smiles on faces since the early 1900s. This cake is the perfect selection for those times you’re in need of a little comfort food or when you need a show-stopper for your next potluck. Its retro charm brings you back to simpler times, and it’s just surprisingly fun to flip that pan over and reveal a sticky sweet masterpiece!
Pineapple upside-down cake is so full of flavor it shines on its own, but I love to serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I go all out and add a little drizzle of caramel sauce. For an afternoon treat, a cup of hot coffee or tea pairs perfectly, and cutting through its sweetness, making each bite just divine.

Ingredients
– 1/4 cup butter
– 1 cup packed brown sugar
– 1 (20 oz.) can of pineapple slices, juice reserved
– 1 jar of maraschino cherries
– 1 and 1/3 cups all-purpose flour
– 1 cup granulated sugar
– 1/3 cup shortening
– 1 and 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 cup of reserved pineapple juice
– 1 egg
– 1 tsp vanilla extract

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