Pineapple-Apricot Upside Down Cake

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

Ingredients

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 pineapple tidbits
  • 2/3 cup Smucker's® Apricot Preserves
  • 9 Maraschino cherries
  • 1 cup all-purpose flour
  • 2/3 cup Sugar
  • 1 teaspoon baking powder
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup Milk
  • whipped cream

Directions

  • 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.

Serving size
(1 slice, 1/9 of cake)

  • Calories 190
  • Calories from Fat60g
  • Total Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 70mg
  • Potassium 0mg
  • Total Carbohydrates 31g
  • Dietary Fiber 1g
  • Sugars 70g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

Sign up for Smucker's news and offers!

Privacy Policy | Terms of Use