"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pineapple Upside-down Cake Recipe

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This recipe for Pineapple Upside-down Cake, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8 & 1/2 oz can of sliced pineapple
3 Tbl butter
1/2 cup brown sugar
4 Maraschino Cherries, Halved
1/2 cup shortening
1/2 cup sugar
1 egg
1 tsp vanilla
1 cup flour sifted
1-1/4 tsp baking powder
1/4 tsp salt

Directions:
Directions:
Drain pineapple reserving syrup. Halve pineapple slices. Melt butter in 8X8X2 inch pan. Add brown sugar and 1 Tbl reserved pineapple syrup. Add water to remaining syrup to make cup. 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 cup reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake at 350 degrees for 40 to 45 minutes. Cool 5 minutes; invert on plate. Serve warm with whipped cream.

Personal Notes:
Personal Notes:
This was a cake my mom always made when we were kids. All it took was for John to taste it once and he loved it right away. Try it, it's an old fashioned cake that your family will love too.

 

 

 

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