Cakes and Frostings

Pineapple Upside Down Cake

  • 1 2/3 cups Sugar
  • 2/3 cup Solid shortening
  • 3 Eggs
  • 2 1/2 cups Flour, all-purpose
  • 3 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 1/3 cups Milk
  • 1 teaspoon Vanilla extract

    • Cream.... sugar, shortening and eggs until light.

    Spoon....flour into dry measuring cup. Level off and pour measured flour into bowl. Add...baking powder and salt to flour. Stir to blend.

    Add....blended dry ingredients to creamed mixture alternately with milk and vanilla, beginning and ending with dry ingredients. Pour....over pineapple/brown sugar mixture.(See below) Bake....at 350 degrees for 55 - 60 minutes. Cool cake for 5 minutes, then invert on serving plate. Let stand 1 minute before removing pan. Serve warm with prepared Cool Whip or whipped cream.

    Pineapple/brown sugar topping......

    Melt 1 cup firmly packed brown sugar with 1/3 cup butter over low heat; spread in 13x9x2 inch pan. Arrange 12 slices drained pineapple over sugar mixture. Sprinkle with 2 tablespoons pineapple juice and nuts (if desired.) Place maraschino cherries in pineapple rings. Pour cake mixture over top and bake as directed.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Char Dunn of Grand Rapids, MI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!