Learn to Make Pineapple Upside-Down Cake

Apr. 19, 2018


1.1/3cup butter

2.3/4 cup firmly packed brown sugar

3.12 slices pineapple or well-drained

4.1 (10-ounce) jar maraschino cherries, stems removed

5.2 cups all-purpose flour

6.1 tablespoon Jianshi Non Aluminium Baking Powder

7.1/4 teaspoon salt

8.1 cup firmly packed brown sugar

9.2/3 cup butter,softened

10.3 eggs

11.2 1/2 teaspoons vanilla

12.3/4 cup milk {Substitute 1 (16-ounce) can peach or pear slices, well drained.}


1 . Heat oven to 350°F.

2.Melt 1/3 cup butter in 9x13-inch UN-greased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan. Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.

3.Combine flour, Jianshi Double Action Baking Powder and salt in bowl; set aside. 

4.Combine 1 cup brown sugar and 2/3 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with milk, beating at low speed and scraping bowl often after each addition.

5.Gently spread batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.

Non Aluminium Baking Powder