Ingredients: |
Ingredients: 1/4 cup butter or margarine
2/3 cup firmly packed dark brown sugar
5 (or more if pan is bigger) pineapple slices, drained
9 maraschino cherries, drained
1 cup granulated sugar
1/2 teaspoon salt
1/2 cup shortening
2 eggs
1 tsp. vanilla extract
2 cups sifted cake flour (I usually use regular flour I have on hand)
1 1/2 tsp. double acting baking powder
1/2 cup milk
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Directions: |
Directions:Melt butter or margarine in a 9-inch cake pan; brush over sides of pan. (I use an iron skillet like my mother and grandmother did. Because of this, I adjust (add more) of the brown sugar and butter according to how the pineapple fits into the pan).
Add brown sugar. Stir butter and brown sugar mixture over low heat until blended. Remove from heat. Arrange pineapple slices in a round fashion with one slice in the center over sugar mixture. Put cherries in center of each pineapple and wherever else they will fit between slices.
Cream granulated sugar, salt and shortening thoroughly in large mixing bowl. Beat eggs into creamed mixture, one at a time, until light and fluffy. Add vanilla. Sift together flour and baking powder. Add parts of flour mixture and milk alternately to creamed mixture, blending well after each addition. Pour batter over pineapple.
Bake in moderate oven 350º for 1 hour or until toothpick inserted in middle comes out clean. Invert on a serving plate (larger than your skillet) immediately. Keep pan inverted over serving plate for at least 15 minutes to allow all the good stuff stuck to the pan to drip down onto the cake. If necessary, scrape off pan in put onto cake. |
This recipe for PINEAPPLE UPSIDE DOWN CAKE is from