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Butterscotch Pineapple Upside Down Cake
Recipe Courtesy of Reasor's
  • 2 cups All-purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 cups Butterscotch Flavored Morsels (12 oz package), divided
  • 3/4 cup Butter, softened, divided
  • 2 cans Sliced Pineapple (8 oz), drained, reserving 3/4 cup Juice
  • 8 Maraschino Cherries
  • 1 cup Sugar
  • 2 Eggs

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  1. Mix flour, baking powder and salt and set aside.
  2. In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat.
  3. Arrange pineapple and maraschino cherries in skillet.
  4. In large bowl, combine sugar, remaining 1/2 cup butter and eggs and beat until creamy.
  5. Gradually beat in the flour mixture alternately with the reservered pineapple juice. Stir in remaining morsels. Pour over pineapple.
  6. Bake in preheated 350° oven for 35-40 minutes. Immediately invert onto serving plate.
Cook Time: 40 minutes