Pineapple Upside-Down Cake |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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From my mother's recipe box. I think the recipe may be from a Good Housekeeping cookbook, but her note was not clear about that. Ingredients:
1/4 cup butter |
1/2 cup brown sugar |
1 (8 ounce) can pineapple slices, drained |
7 maraschino cherries |
1 1/4 cups flour |
1 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1/3 cup shortening |
1 egg |
1 teaspoon vanilla extract |
Directions:
1. Heat oven to 350°F.
2. In the oven, melt butter in a 9 round cake pan. Sprinkle with brown sugar. Place pineapple slices over sugar. Add cherries to the center of each pineapple slice.
3. Cake Batter: Beat all ingredients on low speed for about 30 seconds, scraping bowl often until combined. Beat on high speed for 3 minutes, scraping bowl as needed. Pour batter into prepared cake pan.
4. Bake 45 minutes or until toothpick comes out clean. Invert onto a serving plan - LEAVE PAN INVERTED A FEW MINUTES BEFORE REMOVING PAN. Serve warm.
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