"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pineapple Upside Down Cake Recipe

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

Contributor:  
Contributor:  
Ann and Greg Boes
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
1/4 cup butter
2/3 cup firmly packed brown sugar
1 (1 lb, 4 oz) can sliced pineapple

Cake:
1 cup all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp. sea salt
1 egg, room temp
1/2 cup milk
1/4 cup vegetable shortening
1/4 tsp. grated lemon zest
1 tsp. fresh lemon juice
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 350 deg. In a 10 inch cast iron frying pan, melt butter. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 Tbls. syrup. Arrange pineapple slices onto top of sugar mixture.

In a large bowl, combine flour, sugar, baking powder and salt. Add egg, milk and shortening. Beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla. Beat an additional 2 minutes. Pour over pineapple slices in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr 10 min
Personal Notes:
Personal Notes:
This is an absolutely delicious cake!!!

 

 

 

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