Pineapple Upside Down Cake

Pineapple Upside Down Cake – Viola Murphy (Granny)

One of my favorite wedding presents,  from 24 years ago is a box of handwritten recipes from my Aunt Sonja.  When mom retired she took all of our family recipes and community recipes and gracefully typed them up for all our family.  She indicated it makes it easier to see.  She is correct.  I am finding ingredients I don’t use anymore.  So,  I am researching or should we say googling the internet for answers.  I have not tested the substitutions of shortening versus butter in this recipe.  What I have found is that if you use butter for a 1:1 substitution it will make your recipe crispier and not rise=flatter cake :(.  Using shortening you will get a lighter, fluffier cake.  If it is reversed using shortening when a recipe calls for  butter as an ingredient you have to substitute 1:1 plus 1/3 tsp of water.

I am using this cake recipe with Flying on Faith, Four Wheels and the Red Dirt Roads,  because we lost count of how many times we ended in the ditch upside down, with plenty of cherries on our knees, hands, elbows, and head.



6 Tbs shortening

1 cup of sugar

2 eggs

1 tsp vanilla

2 1/4 cup of flour (all-purpose)

3/4 tsp salt

3 tsp of baking powder

3/4 cup of milk or pineapple juice

Bottom layer (the good stuff)

1 Can sliced pineapples

1 bottle of cherries no stems

4 Tbs butter

3/4 cup brown sugar


Blend shortening, sugar, vanilla until creamy.  Then blend in eggs.  Mix  dry ingredients in a separate bowl, then add dry alternating with milk or juice. Set aside

Melt butter in a heavy frying pan (iron skillet with deep sides).  Stir in brown sugar and spread melted butter/brown sugar evenly over bottom of pan.  Remove from heat.* Place sliced pineapples on top of brown sugar/butter mixture.  Put a cherry in the center of each pineapple.  Pour the cake batter over pineapples. Cover the frying pan with aluminum foil or lid if you have on.

*Original recipe is above from Granny.  You can use a 9×13″ cake pan sprayed with PAM.  When you remove butter/brown sugar from heat pour into prepared cake pan and continue following the original recipe.

Bake at 350 defrees for 25-30 minutes or until cake tester comes out clean

Cool slightly 10 minutes on cooling rake.  then turn cake onto cake plate.






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