Friday, June 19, 2015

Pineapple Upside Down Cake

Pineapple Upside Down Cake is one of my favorites. I've eaten it at potlucks, summer picnics and all kinds of get togethers. I've never made it though.  Until now of course. 

It all just came together quickly. I actually had all the ingredients. By accident. I accidentally bought pineapple rings instead of chunks. We just happened to have half a jar of maraschino cherries in the fridge. With everything else on hand, we made it in a snap. 

The part I was afraid of was the flip. I've had to flip things out of a pan before with disastrous results. I was so hoping that this would work. It came out beautifully and it was so pretty!  It was delicious and super duper moist. Maybe next time I'll be the one bringing this to parties this summer!

Pineapple Upside Down Cake Recipe

3 tbsp. butter
1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained
Maraschino cherries
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 tsp. vanilla
2/3 cup milk

Preheat oven to 350 degrees. 

Put the butter in an 8 x 8 in square pan and set it over low heat to melt.  When melted, sprinkle the brown sugar over the butter.  Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Place the maraschino cherries in the center of each of the pineapple rings.  Set aside. 

Sift the flour, baking powder and salt.  Set aside. 

Mix together the shortening, sugar, egg and vanilla.  Blend the flour mixture alternately with the milk. Stir until just combined. 

Pour the batter carefully into the pineapple baking pan and bake for 40 minutes.  Test for if it's done with a toothpick or see if it springs back when you press gently on it.  Run a knife around the edges of the pan and put a serving dish on top.  Flip the cake onto the serving dish.  Leave the pan inverted over the cake a several moments to allow the syrup to soak into the cake. 

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