Mason Jar Pineapple Upside Down Cake
For a fun treat, try this recipe for a Mason Jar Pineapple Upside Down Cake. It'll make your family smile and clean up is a breeze! Enjoy!
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Servings: 12 cakes
Ingredients
- 12 4 oz mason jars
- 12 maraschino cherries
- 1 can of Crushed Pineapple Juice drained
- 1 ½ cups sifted all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup solid vegetable shortening
- ⅔ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ⅔ cup milk
Instructions
- Preheat oven to 350.
- Mix the flour, baking powder and salt. Set aside.
- Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla.
- Blend in the flour mixture alternately with the milk, beginning and ending with flour. Set aside.
- Spray each mason jar with cooking oil like Pam. Place 1 cherry on the bottom of each jar. Place 1 tbs of crushed pineapple on top of each cherry.
- Pour batter into each jar only filling about half way.
- Place all jars on a cookie sheet and bake for 15-20 minutes or until golden brown on top.
- Remove from oven and let cool for about 10 minutes. Serve right in the jar or tip upside down to remove cake.
- Place seal tight lids on top and store in the fridge for up to 1 week. Enjoy!
Notes
To add to the traditional pineapple upside down cake taste, add a teaspoon of brown sugar into the bottom of each mason jar, on top of the cherry. It'll give the cake a syrupy topping once you tip it out. Enjoy!
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