Pineapple UpsideDown Cake

This was a fun one!

When i was a kid I remember my aunt Lora making this and explaining to me why it was called "Upside-Down Cake" - because the pineapples are cooked at the bottom of the cake pan and then you flip the whole cake upside down after cooking to let the pineapple and the juices from the sugar and fruit-mix drizzle over the cake. I got the recipe from good ole Betty Crocker, from a cook book my step sister gave me, and have been having a piece every day since I made it on Wednesday. Try it!

Pineapple Upside Down Cake (Courtesy of Betty Crocker)

1/4 cup butter
2/3 cup brown sugar (i used dark brown)
1 can (20 oz) sliced pineapple in juice, drained
Marashino Cherries without stems
11/3 cups all purpose flour
1 cup granulated sugar
1/3 cup shortening
3/4 cup milk
11/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg

1. Heat over to 350 degreesF

2. In 9-inch square pan, melt butter in oven (about 5-10 mins in hot oven). Sprinkle brown sugar over the butter. Arrange pineapple on brown sugar, cutting one or more slices into pieces if neccessary. Place cherries in center of each pineapple slice.

3. In large bowl beat remaining ingredients with electric mixer on low for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pineapple.

4. Bake 50 to 55 minutes, or until toothpick inserted in the center comes out clean.

5. Immeadiately place heatproof plate upside down onto pan; turn pan over. Let pan remain over plate for a few minutes to allow the brown sugar topping to drizzle over cake. Serve warm.

Coming Soon...Cap'n Crunch French Toast, a recipe sent to me from Cassie and Rob, and Oscar Night Crab dip that Mari and I are making on Sunday night when we watch the oscars and hope for an Aniston/Jolie dance-off showdown!