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Pineapple Upside-Down Cake

Source of Recipe


From "Lost Recipes" by Marion Cunningham



List of Ingredients



• ¼ cup (½ stick) butter
  
• ¾ cup packed dark brown sugar
  
• 7 canned pineapple rings
  
• 7 maraschino cherries
  
• â…“ cup vegetable shortening
  
• â…” cup granulated sugar
  
• 1 tsp vanilla
  
• 2 eggs
  
• 1â…” cups all-purpose flour
  
• 2 tsp baking powder
  
• ¼ tsp salt
  
• â…” cup milk
  
• Whipped cream
  






Instructions



1. Preheat the oven to 350°F.
   Melt the butter over medium heat in a 9-inch cast-iron or other ovenproof skillet. Add the brown sugar and cook, stirring constantly, until the sugar melts and is very thick and bubbly. Arrange the pineapple rings in a single layer in the pan, pressing them down in the hot syrup. Place a cherry in the center of each ring.
   
   
2. Cream the shortening in a large mixing bowl. Add the granulated sugar gradually, beating well. Add the vanilla and the eggs, and continue to beat until the mixture is well blended and light. Stir together the flour, baking powder, and salt in another bowl. Add to the creamed mixture along with the milk, beating for about 30 seconds, until the batter is smooth. Spread evenly and carefully over the pineapple rings, not disturbing the arrangement.
   
   
3. Bake for 35 to 40 minutes, until a skewer inserted in the center of the cake comes out clean, and thick, syrupy juices are bubbling around the edges. Remove from the oven and let cool for 5 minutes. Place a serving plate upside down over the skillet, invert, and remove the skillet. Serve warm with whipped cream.
   
   Serves 6 to 8