Pineapple-Apricot Upside Down Cake

Prep Time 15 min
Cook Time 35 Min
Servings 9
Difficulty Easy


  • Butter Flavor No-Stick Cooking Spray
  • 1 (8 oz.) can pineapple tidbits drained, reserve 1/4 cup juice for cake
  • 2/3 cup Smucker's® Apricot Preserves
  • 9 Maraschino cherries drained, cut in half
  • 1 cup all-purpose flour
  • 2/3 cup Sugar
  • 1 teaspoon baking powder
  • 1/4 stick Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/4 cup Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup Milk
  • whipped cream


  • Step 1

    HEAT oven to 350°F. Coat 9-inch round cake pan with no-stick cooking spray.

  • Step 2

    COMBINE drained pineapple, preserves and cherries. Spread evenly in bottom of prepared pan.

  • Step 3

    BEAT flour, sugar, baking powder, shortening, egg, vanilla, milk and 1/4 cup pineapple juice in large bowl with electric mixer until evenly moistened. Beat on medium-high speed for 2 minutes. Spoon over pineapple layer.

  • Step 4

    BAKE 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto serving plate. Let rest 5 minutes. Remove pan. Serve slightly warm with whipped cream.

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