Candied Cherry Pineapple Upside Down Cake
|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Canned pineapple slices||8 1⁄4 Ounce (1 can)|
|Maraschino cherries/Candied cherries||4 , cut in half|
|Unsifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Soft shortening||1⁄3 Cup (5.33 tbs)|
|Pineapple liquid||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Milk||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Vanilla extract||1 Teaspoon|
In 8-in round dish place butter.
Microwave at High (10) 1/2 to 1 Minute, to melt.
Sprinkle sugar over butter.
Drain pineapple (save liquid) on paper towels and arrange in dish.
Decorate with cherries.
In small mixer bowl place flour, sugar, baking powder, salt, shortening, egg, liquid and vanilla.
Beat 3 minutes on lowest mixer speed, scraping bowl constantly first 1/2 minute.
Carefully spread batter over fruit in dish.
Microwave at High (10) 10 to 13 Minutes.
Some batter may run onto edges of dish, but will not spill.
When done, toothpick stuck in cake comes out clean.
Invert cake onto plate, let dish stand over cake a few minutes.