One Egg Pineapple Upside-Down Cake
A moist, caramelized pineapple upside-down cake featuring tender layers and sweet pineapple slices, perfect for dessert gatherings or special occasions.
Ingredients
Instructions
- Line the bottom of a cake pan with wax paper and arrange the sliced pineapple on top.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the shortening and sugar.
- Add the egg and vanilla, and beat well.
- Gradually mix in the self-rising flour and milk alternately until smooth.
- Pour the batter over the pineapple slices in the prepared pan.
- Combine the melted margarine and brown sugar and drizzle evenly over the batter.
- Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before inverting onto a serving plate to release the pineapple topping.
Tips & Substitutions
To ensure a moist cake, avoid overmixing the batter once the flour and milk are added. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 2 teaspoons of baking powder and a pinch of salt. For a twist, consider adding chopped nuts or maraschino cherries atop the pineapple for added flavor and texture, similar to what you might find in a Cherry Nut Cake (Bake Off Winner).
Serving Suggestions
Serve the pineapple upside-down cake warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a fresh fruit salad or a scoop of sorbet for a refreshing finish. This cake also makes a great addition to brunch spreads, alongside other American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds, or in the oven at 350°F (175°C) for about 10 minutes until warmed through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of One Egg Pineapple Upside-Down Cake contains roughly 613 calories, with 9g protein, 94g carbohydrates, and 15g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple slices for a fresher flavor. Just ensure they are cooked slightly in butter and brown sugar before placing them in the cake pan to achieve the caramelized effect similar to using canned pineapple.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil. Both alternatives will provide a rich flavor, but keep in mind that using butter may alter the cake's texture slightly.
Is there a gluten-free option for this recipe?
Yes, you can make a gluten-free version by using a gluten-free all-purpose flour blend in place of self-rising flour. Just add an appropriate amount of baking powder and salt as needed, and check the package instructions for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).