Pineapple Upside-Down Cake
|Pineapple slices||16 1⁄2 Ounce|
|Butter/Regular margarine||1⁄4 Cup (4 tbs)|
|Light brown sugar||2⁄3 Cup (10.67 tbs)|
|Pecan halves/Broken walnuts||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Cup (16 tbs)|
Preheat oven to 350F.
Drain pineapple, reserv- ing 2 tablespoons of the syrup.
Melt butter in a 10-inch heavy skillet, over low heat.
(See Note.) Add brown sugar, stirring until sugar is melted.
Remove from heat.
Arrange drained pineapple on sugar mixture in skillet.
Fill centers of pineapple slices with cherries and spaces between slices with pecans.
Set skillet aside.
Into medium bowl, sift flour with granulated sugar, baking powder, and salt.
Add shortening and milk.
With electric mixer at medium speed, beat 2 minutes.
Add egg and reserved pineapple syrup; beat 2 minutes longer.
Pour cake batter over pineapple in skillet, spreading evenly.
Bake 40 to 45 minutes, or until cake springs back when gently pressed with fingertip.
Let stand on wire rack just 5 minutes.
With small spatula, loosen cake from edge of skillet.
Cover with serving plate; invert; shake gently; then lift off pan.
Serve the cake warm.
Top individual servings with whipped cream.
Or top with small spoonfuls of vanilla ice cream, if desired.
Note: If skillet does not have an iron or heat-proof handle, wrap handle in aluminum foil.Makes 8 servings.