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Pineapple Upside-Down Cake

pineapple cake.jpgBased on the 1981 Better Homes & Gardens cookbook recipe.

1 can sliced pineapple (4-5 slices)
2 tbsp butter
½ cup packed brown sugar
Maraschino cherries
1 ½ cups all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
¼ cup shortening
¾ cup sugar
1 egg
1 ½ tsp vanilla

Drain the pineapple, reserving the juice in a bowl. Melt the butter and pour into a 9-inch round baking pan, then stir in brown sugar and 1 tbsp pineapple juice. Arrange pineapple slices and halved cherries in pan. Combine dry ingredients; set aside. Cream sugar and shortening; beat in egg and add vanilla. If using an 8-oz can of pineapple, add enough water to the juice to get 2/3 cup liquid -- if using a 20-oz can, add enough water to ½ the remaining juice to get 2/3 cup. Stir liquid & flour in alternately. Spread in pan; bake at 350° 35-40 minutes (until top is browned & toothpick comes out clean). Cool 5 minutes & turn out onto a plate. Serve warm.


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