Pineapple Upside Down Cake Recipe
Ingredients
| Flour | 2 Cup (32 tbs) | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pineapple juice | 3⁄4 Cup (12 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Pineapple | 1 Slices |
Directions
Cream 1/2 cup shortening; add sugar, cream well.
Add eggs, beat well.
Add flour and baking powder alternately with pineapple juice.
Stir only enough to blend.
Simmer 1/4 cup butter and 1 cup brown sugar together in a 9 inch skillet.
Arrange sliced pineapple over the brown sugar mixture.
Pour batter over the fruit.
Bake at 350° for 45-50 minutes.
Other cooked fruit may be used if desired.
When baked, let stand 5 minutes then turn out on serving plates.
Add eggs, beat well.
Add flour and baking powder alternately with pineapple juice.
Stir only enough to blend.
Simmer 1/4 cup butter and 1 cup brown sugar together in a 9 inch skillet.
Arrange sliced pineapple over the brown sugar mixture.
Pour batter over the fruit.
Bake at 350° for 45-50 minutes.
Other cooked fruit may be used if desired.
When baked, let stand 5 minutes then turn out on serving plates.
Chef
