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Pineapple Upside Down Cake #3 Recipe

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This recipe for Pineapple Upside Down Cake #3 is from Two Best Friends' Family Favorites and More, 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:  
2-1/2 cups flour
1 T. baking powder
1 tsp. salt
2 cups sugar
1/2 cup unsalted butter, room temperature, divided
1/4 cup shortening
1-1/2 cups milk
2 large eggs
2 tsp. vanilla
1 can (20 oz.) sliced pineapple, drained and reserve 2 T. juice
1-1/3 cup packed brown sugar
Maraschino cherries, remove stems (optional)

Directions:
Directions:
Make the cake batter as follows: Combine the flour, baking powder,salt, sugar, 1/4 cup butter, shortening, milk, eggs, vanilla and reserved pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. Note, there will be small lumps in the batter. Set aside. Melt 1/4 cup butter in 12 inch cast iron skillet over medium heat. Swirl to coat skillet bottom. Sprinkle the brown sugar evenly over entire bottom of skillet. Do not stir. When sugar dissolves, remove from heat and layer pineapple slices over the top. If desired, place cherry in center of each slice. Pour batter evenly over the pineapple; spread to even out. Bake at 350ºF for 30 to 40 minutes or until toothpick inserted near center comes out clean. Immediately run a knife around the edge of cake. Invert skillet with cake onto serving plate. Best served warm with whipped cream.

 

 

 

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