PINEAPPLE UPSIDE DOWN CAKE |
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Listen for the Oohs and Aahs when you serve it. Serves 8 |
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| 1/3 cup | Shortening | 75 mL | |
| 3/4 cup | Sugar | 175 mL | |
| 1 | Egg | 1 | |
| 1 tsp | Vanilla | 5 mL | |
| 1-3/4 cups | Flour | 425 mL | |
| 3 tsp | Baking powder | 15 mL | |
| 1/2 tsp | Salt | 2 mL | |
| 3/4 cup | Milk | 175 mL | |
| 3 tbsp | Butter | 50 mL | |
| 1/2 cup | Brown sugar | 125 mL | |
| 1 can | Pineapple rings | 1 can | Maraschino cherries (drained) |
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Preheat oven to 350°F [180°C] Cream sugar and shortening. Beat in egg and vanilla until light and fluffy. Sift flour, baking powder and salt and add alternately with milk. Set aside. Melt in an 8 inch [20 cm] square baking pan; 3 tbsp. butter [50 mL]. Sprinkle with brown sugar. Place pineapple rings over the sugar mixture. Fill centers with cherries. Pour cake batter over the pineapple. Bake for 40 to 50 minutes. Invert at once on a serving plate. Serve warm, with cream, if desired. |
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