Pineapple Upside-Down Cake
1/4 cup butter
1/3 cup firmly packed brown sugar
1 (20 oz.) Can sliced pineapple, drained
7 maraschino cherries
6 walnuts, halved
2 ½ Tbsp shortening
2 /1/2 Tbsp butter
1 tsp grated orange rind
2/3 cup sugar
1 egg
1 1/4 cups flour
2 tsp baking powder
½ tsp. Salt
½ cup milk
1/3 cup flaked coconut
1 tsp. Vanilla
Whipped Cream (optional)
Melt butter in a 10-inch cast iron skillet; sprinkle brown sugar evenly over butter. Arrange 7 pineapple slices on sugar. Cut remaining slices in half; line sides of pan. Place a cherry in the center of each whole pineapple slice; arrange walnuts between slices.
Combine shortening, butter and orange rind; cream well. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg: beat well.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in coconut and vanilla.
Spoon batter evenly over pineapple slices in prepared skillet. Bake at 350 for 45 minutes or until the cake tests clean. Cool in skillet 10 minutes, and invert cake onto serving plate. Serve warm with a dollop of whipped cream, if desired. Yields one 10-inch cake.
1/4 cup butter
1/3 cup firmly packed brown sugar
1 (20 oz.) Can sliced pineapple, drained
7 maraschino cherries
6 walnuts, halved
2 ½ Tbsp shortening
2 /1/2 Tbsp butter
1 tsp grated orange rind
2/3 cup sugar
1 egg
1 1/4 cups flour
2 tsp baking powder
½ tsp. Salt
½ cup milk
1/3 cup flaked coconut
1 tsp. Vanilla
Whipped Cream (optional)
Melt butter in a 10-inch cast iron skillet; sprinkle brown sugar evenly over butter. Arrange 7 pineapple slices on sugar. Cut remaining slices in half; line sides of pan. Place a cherry in the center of each whole pineapple slice; arrange walnuts between slices.
Combine shortening, butter and orange rind; cream well. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg: beat well.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in coconut and vanilla.
Spoon batter evenly over pineapple slices in prepared skillet. Bake at 350 for 45 minutes or until the cake tests clean. Cool in skillet 10 minutes, and invert cake onto serving plate. Serve warm with a dollop of whipped cream, if desired. Yields one 10-inch cake.
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