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Pineapple Upside Down Cake
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| Ingredients | |
| 1/4 cup | butter |
| margarine, alternative | |
| 2/3 cup | packed brown sugar |
| 9 slices | pineapple in juice, (from 14-oz can), drained |
| 9 maraschino cherries without stems, if desired 1 1/3 cups Gold Medal® all-purpose flour | |
| 1 cup | granulated sugar |
| 1/3 cup | shortening |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 3/4 cup | milk |
| 1 | egg |
Directions
Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
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Nutrition Facts Serving Size 1 Serving, Calories 390, Calories from Fat 125, Total Fat 14g (nc% DV), Saturated Fat 6g (nc% DV), Trans Fat ncg, Cholesterol 40mg (nc% DV), Sodium 270mg (nc% DV), Total Carbohydrate 62g (nc% DV), Dietary Fiber 1g (nc% DV), Sugars ncg, Protein 4g, Calcium 10%. Percent Daily Values (DV) are based on a 2,000 calorie diet.
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