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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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