Pineapple Upside Down Cake

Serving Size : 1
Ingredients

for prepare Pineapple Upside Down Cake

:

Amount	Measure	Ingredient - Preparation Method
1	8 Oz. Can	Pineapple Slices
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
1		Egg
1 1/2	Teaspoons	Vanilla

Preheat oven to 350. 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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