Desserts:
Pineapple
Upside-Down Cake
from
Atlanta
Cooknotes
INGREDIENTS:
Topping:
4
tablespoons Crisco shortening
1
cup firmly packed brown sugar
1
eight-ounce can sliced pineapple, drained, reserving juice
7
maraschino cherries, drained
optional:
chopped nuts to taste
Cake:
4
tablespoons Crisco shortening or margarine
3/4
cup granulated sugar
1
egg
1-1/2
cups all-purpose flour
1/2
teaspoon salt
2
teaspoons baking powder
1/2
cup reserved pineapple juice
TO
PREPARE:
Preheat
oven to 350 degrees. To prepare topping, carefully melt shortening
in a nine-inch round pan. Remove from heat and add brown sugar, blending
thoroughly and spreading evenly over pan. Place one whole pineapple
slice in center of pan. Cut remaining slices in half and arrange
like spokes around center slice. Place a maraschino cherry in center
of each slice. Add optional chopped nuts. Set aside while preparing
cake batter.
Cream
shortening and add sugar and egg; mix well. Sift flour, salt, and
baking powder; add to creamed mixture alternately with pineapple juice.
Beat until smooth. Pour batter over prepared topping. Bake
30 minutes or until a tester inserted in center comes out clean.
Remove from oven and invert on a serving plate immediately. Serve
cake warm with whipped cream.
SERVES
6 - 8
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