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Pineapple Upside-Down Cake
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|1/4 cup butter|
|2/3 cup brown sugar, packed|
|9 slices pineapple in juice, (14 oz. can) drained|
|9 maraschino cherries, without stems|
|1 cups flour|
|1 cup granulated sugar|
|1/3 cup shortening|
|2 teaspoons baking powder|
|1/2 teaspoon salt|
|3/4 cup milk|
- Heat oven to 350° F.
- In a 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in pan and place a cherry in the center of each pineapple slice.
- In a medium-sized bowl, beat together flour, sugar, shortening, baking powder, salt, milk and egg, with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes. Place serving plate over the pan and carefully turn over. Let the cake stand (with the pan over the cake) for a few minutes to allow brown sugar mixture to drizzle over cake. Remove pan and serve warm.
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