Friday, December 9, 2011

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Serves 8-10.

The reviews for this cake on All Recipes are great.  It went over well at The Mister's grandmother's birthday party.  I, personally, thought the cake part was a little too dry.  How to fix that?  I'm not sure.  Any ideas? 
Slightly adapted from: AllRecipes

1/2 stick butter
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
2/3 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice

Preheat oven to 350 degrees. Drain pineapple and reserve 1/2 cup of the juice.

Melt butter in a 9" round pan. Arrange cherries in the pan according to how many servings you want. 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 each addition.

Spread batter in pan over pineapple. Bake for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

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