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Pineapple Upside Down Cake
Pineapple Upside Down Cake

2 tablespoons butter
1/2 cup light brown sugar
4-5 canned pineapple slices
4-5 maraschino cheeries, halved
1/3 cup shortening
1 egg
2/3 cup sugar
1½ cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 1 lemon

Melt butter in an 8-by-8-by-2-inch square baking pan. Stir in brown sugar. Arrange the pineapple rings in a single layer on top of mixture placing a cherry half in each hollow.

Sift the flour, baking powder and salt. Add lemon peel and sift again. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir until just combined.

Pour the batter carefully into the pineapple-lined baking pan and bake at 350° for 35-40 minutes. Let stand 10 minutes. Invert onto plate.