Pineapple Upside Down Cake
A very old recipe....now that i have relocated it, will be making it soon. Try it out. Its good!
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INGREDIENTS
NutritionTopping
- 1⁄4cup butter
- 1⁄2cup brown sugar
- 8
- 5
Batter
- 1 1⁄4cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 1⁄4teaspoon salt
- 1⁄3
- 2⁄3cup sugar
- 1
- 1teaspoon vanilla essence
- 1⁄2cup orange juice
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DIRECTIONS
- Topping: Melt butter in a small skillet on direct heat.
- Add brown sugar and stir until well blended and bubbly.
- Pour into a 9" square baking dish, spreading to cover the bottom.
- (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
- Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
- Chill in refrigerator while preparing batter.
- Batter: Sift together flour, salt and baking powder.
- Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
- Add egg and vanilla and beat until smooth.
- At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
- Beat only until smooth.
- Remove cake pan from the refrigerator and spread batter over topping.
- Bake at 325 degrees for 40 minutes.
- Remove from oven, let stand for 5-10 minutes.
- Invert on a plate and serve warm.
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