Title: Pineapple Upside-Down Cake
Categories: Cake, Comfort foo
Yield: 6 Servings

8 oz Canned pineapple slices
2 tb Butter or margarine
1/2 c Packed brown sugar
4 Maraschino cherries; halved
1 1/2 c All-purpose flour
2 1/2 ts Baking powder
1/4 ts Salt
1/3 c Shortening
3/4 c Granulated sugar
1 Egg
1 1/2 ts Vanilla

Drain pineapple; reserve liquid. Halve slices. Melt butter in a 9x1-1/2"
round baking pan. Stir in brown sugar and 1 Tbsp. reserved pineapple
liquid. Add water to remaining liquid to make 2/3 cup. Arrange pineapple
and cherries in pan. Combine flour, baking powder and salt. Beat shortening
about 30 seconds. Add granulated sugar; beat until well combined. Add the
egg and vanilla; beat 1 minute. Add dry ingredients and the 2/3 cup liquid
alternately to beaten mixture, beating after each addition. Spread in pan.
Bake in a 350-degree oven for about 40 minutes. Cool 5 minutes; invert onto
a plate. Serve warm.

Recipe by: Better Homes and Gardens

Posted to Bakery-Shoppe Digest by "townsend@nm.net" on
Apr 3, 1998