Sunday, April 13, 2014

Pineapple Upside Down Cake

   Pineapple Upside Down Cake

    1       8 and 1/2 Ounce Can Sliced Pineapple
    3       Tbsp. Butter or Margarine
    1/2    Cup Brown Sugar
    4       Maraschino Cherries, Halved
    1/3    Cup Shortening
    1/2    Cup Granulated Sugar
    1       Egg
    1       Tsp. Vanilla
    1       Cup Sifted All-Purpose Flour
 1-1/4    Tsp. Baking Powder
    1/4    Tsp. Salt

Drain pineapple, reserving syrup. Melt butter in a round cake pan or a 8x8x2-inch baking pan. Add brown sugar and 1 tbsp. of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup. Arrange pineapple in bottom of pan. Place cherry half in center of each slice.

Cream together shortening and granulated sugar till light and fluffy. Add egg and vanilla; beat till fluffy. Sift together flour, baking powder, and salt; add to creamed mixture alternately with the 1/2 cup reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake in moderate over (350 degrees) for 40 to 45 minutes. Cool 5 minutes; invert on plate. Serve warm.

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