Title: Pineapple Upside Down Cake
Categories: Desserts
Yield: 12 Servings

1 Stick margarine
1 c Packed light brown sugar
1 cn (20-ounce) pineapple rings
-in heavy syrup; drained,
-juice reserved
10 Maraschino cherries; drained
1 c Granulated sugar
1/2 c Vegetable shortening
1/2 ts Baking soda
1/2 c Buttermilk
2 c Cake flour
2 lg Eggs
1 ts Vanilla extract

Preparation time: 30 minutes Cooking time: 35-40 minutes Cooling time: 1
hour
Preheat oven to 350 degrees. Melt margarine in 9-by 13 inch baking pan
while the oven heats.

Sprinkle brown sugar over margarine, then distribute pineapple rings over
sugar, placing a cherry in the center of each ring.

In large bowl, beat granulated sugar and shortening, using electric mixer's
medium speed, for about 2 minutes, or until fluffy. In a measuring cup,
stir baking soda into buttermilk, then beat into sugar mixture. Beat in 1/4
cup reserved syrup from pineapple. Gradually mix in cake flour using low
speed, scraping sides of bowl. Beat in eggs and vanilla and blend well.
Spread evenly over pineapple rings. Bake 35 to 40 minutes, until wooden
pick inserted in center comes out clean. Cool in pan for 5 minutes, then
run knife around edge and invert onto serving platter. Cool for 1 hour and
serve.

Per serving: 402 calories, 3 grams protein, 1/8 grams fat (percent calories
from fat, 39), 60 grams carbohydrates, 36 milligrams cholesterol, 166
milligrams sodium.

Recipe created by: Jeannie Reese of Warrenton, Georgia

Posted to MM-Recipes Digest by Dave Denman
on Mar 21, 1998