Pineapple Upside Down Cake
Description
This classic cake never goes out of style because it's so good and easy to make. Serve it with a little vanilla ice on the side, if desired.
Ingredients
3 T. butter
1/2 c. light brown sugar, packed
9 slices canned pineapple in juice, drained
5 maraschino cherries, cut into halves
1 1/2 c. sifted all-purpose flour
2 t. baking powder
1/4 t. salt
1/3 c. solid vegetable shortening
2/3 c. granulated sugar
1 large egg
3/4 t. vanilla extract
2/3 c. milk
Directions
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Preheat oven to 350 degrees.
Place butter in an 8x8x2 inch baking pan; melt butter over low heat. Once melted, sprinkle brown sugar over the butter. Arrange pineapple rings in a single layer on top of the sugar in 3 rows. Cut cherries in halves; place one half, cut-side up, in the center of each pineapple ring. Set pan aside.
Sift flour, baking powder and salt two times; set aside.
Use an electric mixer to mix together shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
Pour batter carefully into the pineapple lined baking pan. Bake for 40 minutes.
Test for doneness by inserting a wooden toothpick in the center or by pressing cake lightly with a fingertip. If the impression springs back, the cake is done.
Run a knife around the edges of the pan. Place a serving dish on top. Invert the cake onto the dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
6 servings.