Pineapple Upside Down Cake

October 9th, 2009
by: Sue

This recipe, like many of our family recipes, became a favorite during the depression years. Using only one egg, it was an economical dessert for the family. This small cake is tender and delicious while still warm from the oven, and doesn’t require much time to make. No frosting for this cake, because the pineapple, butter and brown sugar provide a wonderful sweet topping when the cake is right side upped onto a plate.

3 Tablespoons butter
1/2 cup brown sugar
4 slices pineapple, drained (reserve syrup)
Maraschino cherries or walnuts
1/3 cup shortening
1/2 cup sugar
1 egg, unbeaten
1 teaspoon vanilla
1 1/4 cup sifted flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup syrup from pineapple slices

Topping: Melt 3 T. butter or margarine in an 8 inch square pan (or cast iron skillet), sprinkle with 1/2 cup brown sugar. Arrange over sugar pinepple, with cherry or walnuts in center.

Cake batter: gradually add sugar to shortening, creaming until fluffy. Add egg and vanilla and beat well. Add alternately small amounts of sifted dry ingredients and pineapple syrup, beating smooth after each addition. Spread batter over pineapple slices in pan, and bake in moderate (350) oven 50 to 60 minutes. Let stand five minutes, then turn out on plate. Serve warm. Serves 6 – 8.

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