Shirley's Recipes

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Name: Pineapple Upside-Down Cake
Key Ingredient: pineapple
Preparation: bake
Cuisine: American
Source: Betty Crocker Cookbook
Food Group: sugar
Meals: dinner
Courses: dessert
Temperature: hot, room
Effort: easy
Prep. Time: :30
Elapsed Time: 1:15
Comments: 1-1/2 cups cake flour may be substituted for the 1-1/4 cups all-purpose flour.
Servings: 9

1/4 cup (1/2 stick) butter or margarine
1/2 cup firmly packed brown sugar
1 (8-1/2 ounce) can sliced pineapple, drained
7 maraschino cherries
6 pecan halves
1-1/4 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla extract

Heat oven to 350F. Melt butter over low heat in round layer pan, 9x1-1/2-inches. Sprinkle brown sugar evenly over butter. Place pineapple slice in center of pan. Cut remaining slices in half; arrange halves cut sides out around pineapple ring in pan. Place cherries in pineapple slices; arrange pecans around center ring. Measure flour, sugar, baking powder, salt, milk, shortening, egg and vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour evenly over fruit in pan.
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Invert onto plate. Leave pan over cake a few minutes.


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