Dole's pineapple upside-down cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pineapple slices; 20 oz |
| ¼ | cup | Butter |
| ⅔ | cup | Brown sugar; packed |
| Maraschino cherries | ||
| 1½ | cup | Flour |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Milk |
| ¼ | cup | Shortening |
| 1 | Egg | |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Lemon zest; grated |
Directions
Drain the pineapple, reserving 2 Tbsp liquid. Melt the butter in a 10-inch cast iron skillet. Stir in the brown sugar until blended.
Remove from the heat. Arrange the pineapple slices in the sugar mixture. Place a cherry in the center of each slice.
Combine the flour, sugar, baking powder and the salt. Add the milk and shortening; beat for 2 minutes. Add the egg, the reserved pineapple juice, the lemon juice, vanilla and lemon zest. Beat for 2 minutes. Pour over the pineapple in the skillet, spreading the batter evenly. Bake in a 350øF oven for 40 minutes. Cool on a wire rack for 5 minutes. Invert onto a serving platter. Serve warm.
** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95