Upside-Down Pineapple Cake
Ingredients
1/4 cup of margarine or butter
2/3 cup of packed brown sugar
1 can (20 ounces) of slice pineapple, drained
Maraschino cherries (if desired)
1 1/3 cups of all-purpose flour
1 cup of granulated sugar
1/3 cup of shortening
3/4 cup of milk
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 egg
Directions
Heat the oven to 350 degrees.
Heat margarine in 10-inch ovenproof skillet or square pan, 9x9x2 inches, in the oven until melted.
Sprinkle brown sugar over margarine; arrange pineapple slices on top. Place a cherry in center of each pineapple slice.
Beat remaining ingredients in a large bowl on low speed 30 seconds, scrapping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour over fruit in skillet/square pan; spread evenly.
Bake until a wooden pick inserted in the center of the cake comes out clean: skillet 45 to 50 minutes; square pan 55 to 60 minutes.
Immediately turn the skillet/square pan upside down on a heatproof plate. Let the skillet/square pan remain over the cake a few minutes.
Serve warm and, if desired, with sweetened whipped cream.
Makes 9 servings.
Recipe from Alpha-Bakery Children’s Cookbook by Gold Medal Flour.
