Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is an moderately easy dinner. Made with 1/3 c. butter, 1 (1 lb. 4 oz.) can sliced pineapple, well drained, 1 1/3 c. sifted gold medal flour, 2 tsp. baking powder and 1/3 c. soft shortening, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Heat oven to 350Β°.
Melt butter in heavy 10-inch skillet or 9 x 9 x 1 3/4-inch square pan.
Sprinkle brown sugar evenly over butter.
Arrange pineapple on top of brown sugar and butter. Decorate with pecan halves and cherries, if desired.
Sift flour, baking powder and salt into mixer bowl.
Add shortening, milk and flavorings.
Beat for 2 minutes at medium speed or 300 vigorous strokes by hand.
Scrape sides and bottom of bowl constantly.
Add egg; beat 2 minutes more.
Pour batter over fruit.
Bake for 40 to 50 minutes, or until cake tests done.
Immediately turn upside down onto serving plate.
Leave pan over cake a few minutes.
Brown sugar mixture will run down sides of cake.
Serve warm with whipped cream.
π· Perfect Pairings
Complete your meal with these
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