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| Pineapple Upside-Down Cake IV |
"Bottoms up and there may be the topping! No need to make frosting. The cake's ready as quickly as it pops out of the oven. Use eight to 12 cherries and walnuts, depending on what number of servings you need."
Ingredients :
- three tablespoons butter
- 1 (20 ounce) can beaten pineapple with juice
- eight maraschino cherries
- 1/four cup walnut halves
- 2/3 cup packed brown sugar
- 1/3 cup shortening
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups sifted cake flour
- 1 half teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup reserved pineapple juice
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H30M |
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- Preheat oven to 350 ranges F (one hundred seventy five levels C). Drain pineapple and reserve half of cup of the juice.
- Melt butter in a nine inch spherical pan. Arrange cherries and walnut halves inside the pan according to what number of servings you want. Sprinkle with brown sugar, and then pineapple.
- Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat properly. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after every addition.
- Spread batter in pan over pineapple. Bake at 350 levels F (a hundred seventy five tiers C) for 45 to 50 minutes. Let stand five mins within the pan, then invert onto plate. Serve warm.
Notes :
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