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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


1/2 cup shortening
1-1/4 cups sugar
2 eggs
1-3/4 cups flour
1 Tbsp baking powder
2/3 cup milk
1/2 tsp vanilla


1/2 stick margarine
1 cup brown sugar
5 slices canned pineapple
5 maraschino cherries

Heat oven 350 degrees

In a medium bowl, cream shortening and sugar. Add eggs, beat well. Sift together flour and baking powder; add alternately with milk. Add vanilla. Mix well in a small pan; melt margarine and pour into a 9 inch square cake pan. Sprinkle bottom with brown sugar. Top with pineapple slices with cherry in the middle of each. Pour batter into pan.

Bake 60 minutes. Let cool on wire rack for 5 minutes. Carefully invert on a large plate.




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