Pineapple Upside Down Cake

 Pineapple Upside Down Cake

    I used my favorite cookbook today and made Pineapple Upside Down Cake! The top got a little wonky, when I transferred it out of the pan and into my cake carrier, but it looks good.  I took it to my church ladies group potluck dinner/meeting tonight and I'm happy to say that I got a number of compliments on it. I really receiving compliments (I mean, really, who doesn't?).  My favorite cookbook is my The Pillsbury Family Cookbook, published originally in 1963. My copy is a sixth printing from 1970. I didn't use as many pineapple slices as called for, but I used more cherries than called for. I listed it as optional below, but try adding some flaked coconut also for a little bit more coconut flair. Maybe even use coconut extract instead of vanilla. 

Ingredients:

1/4 cup butter or margarine

1/2 cup firmly packed brown sugar

1-pound 4-ounce can sliced pineapple, drained (I used 6 slices, not the whole can)

8 maraschino cherries (I used 13) and/or nut halves

1 1/4 cups sifted all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

1/2 cup milk

1 egg

1 tsp vanilla extract (or coconut extract)

1/2 cup flaked coconut (optional)

Directions:

Pre-heat oven to 350 degrees. Into a good sized bowl, sift flour with sugar, baking powder and salt. Cut in the shortening with a fork and add milk. Stir well or use a hand mixer for 1 1/2 minutes at medium speed (I stirred with a wooden spoon and it worked fine). Stir in the egg and vanilla and continue beating for about 1 1/2 minutes or until well incorporated. Melt butter or margarine in an 8 or 9 inch cake pan (I used a 9 inch round cake pan). Remove when completely melted and stir in brown sugar. Lay out your pineapple slices and any of the other toppings (cherries, nuts, coconut) over the brown sugar and butter/margarine mixture. Finally, pour the cake batter over top, smooth it out with the back of a spoon and bake for 40 to 50 minutes (I did 45 minutes). Remove from oven and cool for at least five minutes. Loosen sides with a butter knife or spatula, place a plate upside down over top of the finished cake. Holding the plate and pan together, turn the plate and cake pan over (invert) and gently remove the cake pan. Cut into wedges for serving. You can serve this as is, or with a scoop of vanilla ice cream or even a dollop of whipped cream. Serves 6 to 8.  

Pineapple Upside Down Cake