Pineapple Upside-down Cake
Ingredients
Directions
- 1/4 cup butter or margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice (from 14-oz can), drained
- 9 maraschino cherries without stems, if desired
- 1 1/3 cups Gold Medal® all-purpose flour
- 1 cup granulated sugar
- 1/3 cup shortening
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 1/2 teaspoons baking powder
- 1 egg
Directions
- Heatovento350°F.In9-inch square pan,melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
- In medium bowl,beatremainingingredientswithelectricmixeronlowspeed30seconds,scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake50to55minutesoruntiltoothpickinsertedincentercomesoutclean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
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