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Pineapple Upside Down Cake

Author/Submitted by:
Servings: 0
Categories: Cakes / Desserts

8  ounces  Pineapple Slices, reserve juice
2  tablespoons  Unsalted Butter
1/2  cup  Light Brown Sugar, packed
4    Maraschino Cherries, halved
1 1/2  cups  Flour
2 1/2  teaspoons  Baking Powder
1/4  teaspoon  Salt
1/3  cup  Shortening
3/4  cup  Sugar
1    Egg
1 1/2  teaspoons  Vanilla

1. Preheat oven to 350.

2. Drain pineapple; reserve liquid. Halve pineapple slices. Melt butter in a 9-inch round cake pan. Stir in brown sugar and 1 tablespoon reserved pineapple liquid. Add water to remaining liquid to make 2/3 cup. Arrange pineapple and cherries in pan. Combine flour, baking powder, and salt. Beat shortening about 30 seconds. Add sugar; beat until well combined. Add egg and vanilla; beat 1 minute. Add dry ingredients and the 2/3 cup liquid alternately to beaten mixture. Spread in pan. Bake for 40-45 minutes. Cool 5 minutes, then invert onto a plate.

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