This cake is not good, it's fantastic! I literally see rainbows when I eat it.
Intrigued? You should be.
Pineapple Upside Down Cake
Recipe Adapted from My Grandma's Recipe Book
1/4 C Butter
2/3 Brown Sugar
6-9 Pineapple Slices
9-10 Maraschino Cherries
1 1/3 C All-Purpose Flour
1 C granulated Sugar
1/3 C Shortening
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 C Milk
**For this recipe you can either use a 9 inch square pan or a 9-10 inch round pan. The different pans require different amounts of pineapple rings and cherries.**
Preheat oven to 350 degrees
Put the butter in pan of your choice and melt it in the oven. Make sure the butter is covering every space on bottom of pan. Sprinkle the brown sugar evenly over the melted butter.
Arrange the pineapple slices on top of brown sugar. (6 slices for round, 9 for square) Place cherries in center of rings (and in open spaces if using a round pan).
In medium bowl mix the flour, baking powder, and salt-set aside.
Cream sugar, shortening, egg and milk in separate large bowl.
Combine wet and dry ingredients thoroughly. Very few lumps in the batter should exist.
Pour the batter over top of the pineapple and cherries, making sure to cover evenly.
Bake for 45-50 minutes, depending on pan used and your personal oven. Check by inserting a knife and checking for residue. When knife comes out clean the cake is done.
Immediately after removing cake from oven turn over onto serving plate. This is the tricky part. What I have found is that if you have someone to hold the serving plate and someone to hold the baking pan it is much easier! After turning over cake, leave the pan on top of the cake for just a few minutes so all the brown sugar glaze can drip onto the cake. Be careful not to leave in on too long or it will start to burn.
This cake is great served warm or at room temp! A little whip cream doesn't hurt any either!