Pineapple Upside-Down Cake
- Pineapple Layer
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 (8 ounce) can pineapple slices, drained
- 7 maraschino cherries
- Cake Batter
- 1 1/4 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- Heat oven to 350u0b0F.
- In the oven, melt butter in a 9" round cake pan. Sprinkle with brown sugar. Place pineapple slices over sugar. Add cherries to the center of each pineapple slice.
- Cake Batter: Beat all ingredients on low speed for about 30 seconds, scraping bowl often until combined. Beat on high speed for 3 minutes, scraping bowl as needed. Pour batter into prepared cake pan.
- Bake 45 minutes or until toothpick comes out clean. Invert onto a serving plan -- LEAVE PAN INVERTED A FEW MINUTES BEFORE REMOVING PAN. Serve warm.
pineapple layer, butter, brown sugar, pineapple, maraschino cherries, batter, flour, sugar, baking powder, salt, milk, shortening, egg, vanilla
Taken from www.food.com/recipe/pineapple-upside-down-cake-405538 (may not work)