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Pineapple Upside Down Cake


  • 2 Tbsp. shortening
  • 2 Tbsp. butter
  • 1/2 cup brown sugar
  • 5-6 slices pineapple
  • 5-6 maraschino cherries
  • 1 1/4 cup cake flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup shortening
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1 egg


Melt the shortening and butter in greased and floured 8 inch round pan. Add the brown sugar to the shortening and butter. Place it on low heat and coo until it is bubbly. Arrange the pineapple slices, in circles, on top of the brown sugar mixture and place a cherry in the middle of each pineapple slice. Sift the flour, sugar, baking powder and salt together. Cut in 1/3 cup of the shortening and mix in the milk and vanilla. Add the egg and mix it together. Pour the batter over the pineapple slices and bake at 350-375 degrees F for 30-40 minutes. Turn the cake upside down while it is still hot. Serve warm or cold, with or without whipped topping.

By Robin from Washington, IA


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