Pineapple Upside Down Cake

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You've probably figured out by now that I'm an old-fashioned girl. I love the foods of my grandmother's generation -- tried and true foods of comfort. This recipe is one of those. Ask anyone over the age of 60 how they feel about Pineapple Upside Down cake and I bet you get a "Mmmm." It's just awesome sweet goodness. Now my kids don't favor this dessert so much. In fact, they would actually not have dessert if this were the only one offered. But, a few times a year I make it anyway -- for the old folks. This recipe actually comes from a Gold Medal Flour cookbook for kids, so maybe the kids in your house will go for it. Give it a try.



You'll notice in the pictures that I don't use the cherries. Doug and I don't care for them, and since the kids don't eat the cake I leave them off. They do make it look prettier, however. This is a great cake to take to a Pot Luck or a funeral lunch, and I always donate one to the Cake Walk at the church festival.

Pineapple Upside Down Cake

1/4 cup butter
2/3 cup brown sugar
5 to 7 canned pineapple rings, drained
maraschino cherries, optional
1⅓ cups all-purpose flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1½ t. baking powder
½ t. salt
1 egg

Preheat oven to 350 degrees F.
Place butter in a 10-inch ovenproof skillet or 9 x 9 square pan,
and place it in the preheating oven until melted.

Reserve brown sugar, pineapple and cherries.

Meanwhile, beat remaining ingredients for 30 seconds at low speed,
scraping bowl frequently.
Beat for 3 minutes on high speed.
Remove pan from oven and sprinkle brown sugar over melted butter;
arrange pineapple slices on top and place a cherry in the center of each, if desired.

Pour batter over fruit in pan and spread evenly.
Bake until toothpick comes out clean, 45 to 50 minutes for skillet
and 55 to 60 minutes for square pan.
Immediately turn pan upside down on heatproof plate.
Let pan remain on top for a few minutes.
Serve warm with whipped cream. Serves 9 large pieces.

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