Pineapple upside-down cake
Ingredients
1/4 cup butter
2/3 cup packed brown sugar
1 big can sliced pineapple, drained
Glace cherries
1-1/3 cup all purpose flour (maida)
1 cup sugar
1/3 cup butter-flavored crisco
3/4 cup milk
1-1/2 tsp baking powder
1/4 tsp salt
1 egg
Method:
1/4 cup butter
2/3 cup packed brown sugar
1 big can sliced pineapple, drained
Glace cherries
1-1/3 cup all purpose flour (maida)
1 cup sugar
1/3 cup butter-flavored crisco
3/4 cup milk
1-1/2 tsp baking powder
1/4 tsp salt
1 egg
Method:
- Heat the oven to 350 F. Heat the butter in a 24-26 cm, round oven tray until melted. Spread the brown sugar over the butter. Arrange the pineapple slices over the sugar and place a cherry in center of each slice of pineapple.
- Beat the remaining ingredients for 3 minutes and pour over the pineapples. Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and invert onto a plate after 10 minutes while the cake is warm. Keep the tray over the cake for a few minutes. Serve warm with whipped cream, if desired.
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