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PINEAPPLE UPSIDE-DOWN CAKE From Betty Crocker’s Cookbook Recipe

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This recipe for PINEAPPLE UPSIDE-DOWN CAKE From Betty Crocker’s Cookbook is from The "WillBerry" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
⅔ cup packed brown sugar
1 can (about 16 ounces) sliced pineapple, drained
Maraschino cherries if desired
1⅓ cups all-purpose flour
1 cup granulated sugar
⅓ cup shortening
¾ cup milk
1½ tsp. baking powder
½ tsp. salt
1 egg
Directions:
Directions:
Heat butter in 10-inch ovenproof skillet or square pan, 9 x 9 x 2” in oven until melted. Sprinkle brown sugar over butter. Arrange pineapple slices in the pan. Place cherry in center of each pineapple slice.

Beat remaining ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet. Bake skillet at 350° 45 to 50 minutes, square pan 50 to 55 minutes, or until wooden pick inserted in center comes out clean. Immediately invert onto heatproof plate. Let pan remain over cake a few minutes. Serve warm and, if desired, with sweetened whipped cream.
Personal Notes:
Personal Notes:
I’m not 100% sure that this is the recipe mom used, but she did bake a cake like this often. And this is the most likely place for her to have found the recipe. It tastes just like I remember her making.

 

 

 

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