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Pineapple Upside Down Cake




Source of Recipe


cookbook






Recipe Introduction


So moist! You may have to cut the pineapple rings a little bit to make them smaller, so all nine fit in the pan.





List of Ingredients



• 3 T butter
  
• 1/2 cup light brown sugar, packed
  
• 9 canned pineapple slices in juice, drained
  
• 5 maraschino cherries
  
• 1 1/2 cups sifted all-purpose flour
  
• 2 tsps baking powder
  
• 1/4 tsp salt
  
• 1/3 cup solid vegetable shortening
  
• 2/3 cup granulated sugar
  
• 1 large egg
  
• 3/4 tsp vanilla extract
  
• 2/3 cup milk
  






Instructions



1. Preheat the oven to 350.
   
2. Place the butter in an 8x8x2-inch square pan and put it in the oven to melt. when the butter is melted, carefully remove the pan from the oven and sprinkle the brown sugar over the butter. Arrange the pineapple rings on top of the sugar in a single layer, making 3 rows. Cut the maraschino cherries in half and place 1 half in the center of each pineapple ring, cut side up. Set the pan aside.
   
3. Sift the flour, baking powder, and salt, then sift one more. Set side.
   
4. Using an electric mixer, cream the shortening and the granulated sugar together until light and fluffy.
   
5. Add the egg and beat until fully combined. Add the vanilla.
   
6. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
   
7. Pour the batter carefully into the pineapple-lined pan. Bake for 40 minutes and test for doneness by isnerting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving plate. Leave the pan inverted over the cake for several minutes to allow the syrup to soak into the cake.
   






Final Comments


Serves 4