Pineapple Upside-Down Cake IV Best Family Recipes

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Pineapple Upside-Down Cake IV

"Bottoms up and there is the topping! No need to make frosting. The cake's prepared as quickly as it pops out of the oven. Use 8 to 12 cherries and walnuts, relying on how many servings you want."

Ingredients :

three tablespoons butter
1 (20 ounce) can beaten pineapple with juice
eight maraschino cherries
1/four cup walnut halves
2/3 cup packed brown sugar
1/3 cup shortening
half cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/four cups sifted cake flour
1 half of teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 ranges F (a hundred seventy five stages C). Drain pineapple and reserve half cup of the juice.
Melt butter in a 9 inch spherical pan. Arrange cherries and walnut halves within the pan in line with how many servings you need. Sprinkle with brown sugar, and then pineapple.
Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after every addition.
Spread batter in pan over pineapple. Bake at 350 stages F (a hundred seventy five ranges C) for forty five to 50 minutes. Let stand five minutes in the pan, then invert onto plate. Serve heat.

Notes :

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