Saturday, January 15, 2011

Pineapple Upside Down Cake

  cup butter or margarine
2/3 cup packed brown sugar 
  slices pineapple in juice (from 14-oz can), drained
  maraschino cherries without stems, if desired
1 1/3
  cups Gold Medal® all-purpose flour
  cup granulated sugar
  cup shortening
1 1/2
  teaspoons baking powder
  teaspoon salt
  cup milk
  1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Makes 9 servings ** I used a round 9in pan**

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