Pineapple Upside-Down Cake IV Tasty Recipes

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Pineapple Upside-Down Cake IV

"Bottoms up and there may be the topping! No want to make frosting. The cake's geared up as quickly as it pops out of the oven. Use eight to twelve cherries and walnuts, depending on what number of servings you want."

Ingredients :

3 tablespoons butter
1 (20 ounce) can beaten pineapple with juice
8 maraschino cherries
1/4 cup walnut halves
2/3 cup packed brown sugar
1/3 cup shortening
half cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/four cups sifted cake flour
1 half teaspoons baking powder
half of teaspoon salt
1/2 cup reserved pineapple juice

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 tiers F (a hundred seventy five levels C). Drain pineapple and reserve half cup of the juice.
Melt butter in a nine inch spherical pan. Arrange cherries and walnut halves in the pan in keeping with how many servings you want. Sprinkle with brown sugar, after which pineapple.
Cream collectively shortening and granulated sugar till mild and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.
Spread batter in pan over pineapple. Bake at 350 degrees F (175 ranges C) for forty five to 50 mins. Let stand five minutes inside the pan, then invert onto plate. Serve warm.

Notes :

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