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    PINEAPPLE UPSIDE-DOWN CAKE


    Source of Recipe


    web

    Recipe Introduction


    Heat oven to 350 degrees.

    This cake gets more moist by the day!!

    List of Ingredients




    1/3 Cup Butter

    ½ Cup Brown Sugar (Packed)

    1 Can (1 lb. 4 oz.) sliced pineapple, drained

    (if crushed is used, drain well)

    1-1/2 Cups Cake Flour or

    1-1/3 Cups Gold Medal Flour

    1 Cup Sugar

    2 Teaspoons Baking Powder

    ½ Teaspoon Salt

    1/3 Cup Soft Shortening

    2/3 Cup Milk

    1 Teaspoon Vanilla

    1 Egg (1/4 to 1/3 Cup)

    Pecans & Maraschino Cherries

    Recipe






    Heat oven to 350 degrees. Melt butter in heavy 10" skillet or
    square pan, 9X9X1/3/4

    inch. Sprinkle brown sugar evenly over butter. Arrange
    pineapple in attractive pattern on the butter-sugar coating.
    Decorate with pecan halves and cherries, if desired.

    Measure flour by dip-level-pour method or by sifting. Stir
    flour, sugar, baking powder, and salt in mixer bowl. Add
    shortening, milk, and flavoring. Beat 2 minutes at medium speed
    with mixer or 300 vigorous strokes by hand. Scrape sides and
    bottom of bowl constantly. Add egg. Beat 2 more minutes,
    scraping bowl frequently. Pour batter over fruit. Bake 40 to
    50 minutes. Immediately turn upside down on serving plate.
    Leave pan over cake a few minutes. Serve warm.

    If some of the pineapple sticks to the skillet or pan, just
    lift out and turn over on top of the cake. No one will ever
    know!

    Double this recipe for a 9X13" dish.


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