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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pineapple Upside-down Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
⅓ c. butter
½ c. brown sugar (packed)
1 (1 lb., 4-oz.) can sliced pineapple, drained
1 ½ c. cake flour
1 c. sugar
2 tsp. baking powder
½ tsp. salt
⅓ c. butter, room temp
⅔ c. milk
1 tsp. vanilla
½ tsp. lemon flavoring
1 large egg
Pecan halves & maraschino cherries, optional
Directions:
Directions:
Preheat oven to 350º F. Melt ⅓ c. butter in heavy 10-inch skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple on butter-sugar mixture. Decorate with pecan halves and cherries, if desired.
Sift flour, sugar, baking powder, and salt into mixer bowl. Add shortening, milk, and flavorings. Beat 2 minutes at medium speed with mixer. Scrape sides and bottom of bowl constantly. Add egg. Beat two more minutes, scraping bowl frequently. Pour batter over fruit.
Bake 40 to 50 min. or until cake tests done. Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm or cooled.
Personal Notes:
Personal Notes:
I remember making this many times on Sunday afternoons at the house in Higginsville.

 

 

 

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