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Pineapple Upside Down Cake #2 Recipe

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This recipe for Pineapple Upside Down Cake #2 is from The Sharp Family Cookbook Project, 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:  
3 tbsp. butter
3/4 cup brown sugar, firmly packed
1, 1lb. 4oz., can crushed pineapple (can use pineapple rings if desired)
12 Maraschino cherries, cut in half
3 cups flour, sifted
2 cups sugar
3 3/4 tsp. baking powder (double acting)
1 tsp. salt
3/4 cup shortening
3 eggs
1 cup milk
1 1/2 tsp. vanilla
Directions:
Directions:
Melt butter in a 9x13 inch pan. Sprinkle with 3/4 cup brown sugar. Drain well the crushed pineapple and spread over brown sugar. Cut in half and drain the cherries and place round side down: 4 rows down and 6 across. Beat on low speed 2 minutes the shortening and sugar, scraping sides occasionally. Beat in eggs, one at a time. Beat in vanilla. In separate bowl, whisk together the flour, baking powder, and salt. Beat in the milk and flour mixture, adding 1/3 at a time, and alternating between the two. Beat two more minutes. Pour into the pan on top of the brown sugar/pineapple mixture. Bake at 350º for 45 minutes. When cake is done, let set no more than 5 minutes. Loosen sides with knife, then invert onto platter. Slowly remove pan.
Personal Notes:
Personal Notes:
Think I made the other recipe (#1) which was ok...wanted to try this one to compare. Usually just use the yellow cake mix and substitute pineapple juice for the water.

 

 

 

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