"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Cornwell
Added: Monday, November 20, 2006


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 white sugar
1 egg
1 tsp. vanilla
1 C flour
1 1/4 tsp. baking powder
1/4 tsp. salt

Drain pineapple reserving syrup. Halve pineapple slices. Melt butter in 8x8x2 inch pan. Add brown sugar and 1 tablespoon of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup. Arrange pineapple in bottom of pan. Place cherry half in center of each slice. Cream together shortening and sugar until light. Add egg and vanilla; beat until fluffy. Add dry ingredients alternately with the 1/2 cup reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake @ 350 for 40-45 minutes. Cool 5 minutes; invert on plate. Serve warm with whipped cream.




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