"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Upside-Down Cake Recipe

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

Contributor:  
Contributor:  
Les/Kay Davis
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
2/3 cup brown sugar
9 pineapple slices
9 red maraschino cherries
1-1/2 cups flour
1 cup sugar
1/2 cup vegetable shortening
1-1/2 tsps. baking powder
1/2 tsp. salt
3/4 cup milk
1 egg

Directions:
Directions:
Heat oven to 350

Melt butter in 9" square pan. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

Mix remaining ingredients in a medium bowl, beat for 3 minutes. Pour over pineapple and cherries.

Bake for 50 to 55 minutes or until toothpick inserted in the middle comes out clean. Immediately place heatproof serving plate upside down over pan, turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Number Of Servings:
Number Of Servings:
6

 

 

 

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