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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from The Mitchell/Mays 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:  
Batter:
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
2/3 cups sugar
1 egg
1 teaspoon vanilla
1/2 cup orange juice

Topping:
1/4 cup butter
1/2 cup brown sugar
Sliced pineapple
Cherries
Pecans, optional
Directions:
Directions:
Topping:
Melt butter in small skillet over low heat. Add brown sugar and stir until well blended and bubbly. Pour into square pyrex dish, spreading to cover bottom. Arrange pineapple, cherries on top of sugar mixture. Chill in refrigerator while preparing the batter.

Batter:
Sift together flour, baking powder and salt. Cream shortening and sugar until light and fluffy. Add eggs and vanilla and beat until smooth. At low speed, beat in flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat only until smooth. Spread batter over topping. Bake at 325º for 40 minutes. Remove from oven; let stand 5 minutes. Then invert onto serving plate.

*Mother (Allie Mitchell) never used pecans.

 

 

 

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