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Pineapple upside-down cake

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
milk - 3/4 c
salt - 1/4 tsp
flour - 2 c
brown sugar - 1/2 c
baking powder - 3 tsp
shortening - 1/4 c
maraschino cherries - 1 item
egg, well beaten - 1 item
butter or oleo - 3 Tbsp
pineapple slices - 1 can

How to make pineapple upside-down cake:

Preheat oven to 350°. Sprinkle brown sugar in bottom of well-greased pan (9 x 9 x 2-inch). Dot with butter. Melt mixture over low heat. Drain pineapple. Place slices in pan with cherry in center of each. Sift together the flour, baking powder and salt. Cream the shortening; add sugar gradually and beat until fluffy. Add egg and vanilla; beat well. Add flour mixture, a little at a time, alternately with milk. Pour batter over fruit. Bake 1 hour or until light brown. Turn upside down on serving plate at once. Serve with whipped cream, if desired. Makes 9 servings.

In Memory of my Godmother, Mrs. Carl Eucker.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

3.4

Average rating: 3.4, total votes: 8

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