Dole's pineapple upside-down cake

8 servings

Ingredients

Quantity Ingredient
1 can Pineapple slices; 20 oz
¼ cup Butter
⅔ cup Brown sugar; packed
Maraschino cherries
1½ cup Flour
¾ cup Sugar
1½ teaspoon Baking powder
½ teaspoon Salt
½ cup Milk
¼ cup Shortening
1 Egg
1 teaspoon Lemon juice
1 teaspoon Vanilla
¼ teaspoon Lemon zest; grated

Directions

Drain the pineapple, reserving 2 Tbsp liquid. Melt the butter in a 10-inch cast iron skillet. Stir in the brown sugar until blended.

Remove from the heat. Arrange the pineapple slices in the sugar mixture. Place a cherry in the center of each slice.

Combine the flour, sugar, baking powder and the salt. Add the milk and shortening; beat for 2 minutes. Add the egg, the reserved pineapple juice, the lemon juice, vanilla and lemon zest. Beat for 2 minutes. Pour over the pineapple in the skillet, spreading the batter evenly. Bake in a 350øF oven for 40 minutes. Cool on a wire rack for 5 minutes. Invert onto a serving platter. Serve warm.

** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 08-17-95

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