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Pineapple Upside Down Cake Recipe


  • 1/4 cup butter or margarine
  • 2/3 cup packed brown sugar
  • 9 fresh slices pineapple ( from Nogales Produce )
  • 9 maraschino cherries without stems
  • 1 1/3  cups Quaker or Peter Pan all-purpose flour ( available at Nogales Produce Inc.)
  • 1 cup granulated sugar
  • 1/3 cup shortening
  • 1 1/2
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg


  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.