Ingredients:
Pineapple Topping Ingredients -
1/4 cup butter
2/3 cup brown sugar
9 slices pineapple from 14 oz. can
9 maraschino cherries (optional)
Cake Ingredients -
1 1/3 cups 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
Instructions for Pineapple topping:
1. Pre-heat oven to 350 degrees.
2. Place butter in 9x9 baking dish.
3. Melt butter in oven.
4. Sprinkle brown sugar over butter.
5. Arrange pineapple slices over brown sugar/butter.
6. Place cherry in middle of pineapple slices (optional).
Instructions for cake batter:
1. In medium bowl, beat the remaining ingredient - flour, sugar, shortening, baking powder, salt, milk, and egg - for 30 seconds on low.
2. Beat on high for 3 minutes. Scrape bowl as necessary.
3. Pour cake batter over the pineapple mix in baking dish.
4. Bake for 50 to 55 minutes or until a toothpick comes out clean.
Mark's Notes -
This is first time I made a Pineapple Upside Down Cake. Abby likes pineapples and so I have been trying to make various desserts with pineapples.
This is a Betty Crocker recipe I found on my free Betty Crocker iphone app.
It turned out well enough - Abby, Miriam, and Trish all liked it. Trish liked it although she thought it was a tad soggy and should have been a little more brown.
Also, it appears that pineapple slices come in different sizes. For a 9x9 baking dish, I should have used smaller pineapple slices.
If I were to do this again, I would prepare the cake batter first, then prepare the pineapple topping mix, then bake it. I baked it for 50 minutes and it appeared to be done - next time I will try 55 minutes. Or I will find a new recipe and try again.
