"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple Upside-Down Cake Recipe

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

Myrna Anderson
Added: Tuesday, August 30, 2005


1/4 c. butter or margarine
2/3 c. packed brown sugar
1 (20-oz) sliced or crushed pineapple, drained
1 jar maraschino cherries
1 1/3 c. flour
1 c. sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 large egg

Melt butter in 10-inch skillet or 9x9x2 inch pan in oven. Sprinkle brown sugar over butter. Arrange pineapple on brown sugar. Place cherry in center of each pineapple slice. Beat remaining ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes, scraping bowl occasionally. Pour over pineapple. Bake 45-55 minutes or until toothpick comes out clean. Immediately turn upside down onto wax paper or cutting board. Let pan sit on top for a few minutes so that brown sugar topping can drizzle over cake. Cool 15 minutes before serving.




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