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Pineapple Upside Down Cake Recipe

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

Contributor:  
Contributor:  
Suzanne Bass Hollenshead
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 1/2-oz) can sliced pineapple
3 T. butter
1/2 c. brown sugar
4 maraschino cherries, halved
1/3 c. shortening
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1 c. sifted all-purpose flour
1 3/4 tsp baking powder
1/4 tsp salt

Directions:
Directions:
Drain pineapple, reserving syrup. Halve pineapple slices. Melt butter in 8" x 8" x 2" pan. Add brown sugar and 1 T. of the reserved pineapple juice. Add water to remaining juice to make 1/2 c. 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 c. reserved pineapple juice, beating after each addition. Spread over pineapple. Bake at 350 for 40 to 45 min. Cool 5 min: invert on plate. Serve warm.

Personal Notes:
Personal Notes:
Suzanne is the wife of Ray "Rayboy" Hollenshead and the daughter-in-law of the late Ray and Fern (Prince) Hollenshead.

 

 

 

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