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Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (81/4 oz) can sliced pineapple
3 tbsp butter
1/2 c brown sugar
4 maraschino cherries, halved
1/2 c shortening
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 c flour
1 1/4 tsp baking powder
1/4 tsp salt

Directions:
Directions:
Drain pineapple reserving syrup. Halve pineapple slices. Melt butter in 8x8 inch pan. Add brown sugar and 1 tablespoon of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup; set aside. Arrange pineapple in bottom of pan. Place cherry half in center of each slice. Cream together shortening and sugar till light. Add egg and vanilla; beat till fluffy. Sift together dry ingredients; add alternately with the 1/2 cup reserved syrup, beating after each addition. Spread over pineapple. Bake in 350 oven for 40 to 45 minutes. Cool 5 minutes; invert on plate. Serve warm.

 

 

 

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