Makes: A 9-inch square pan. (You can also use a 9x13 pan and it will make a thin cake, completely saturated in the caramel - you'll need twice as many pineapple rings for this.)
9slicespineapple(20oz can of pineapple slices in juice, drained)
9maraschino cherries(without stems - optional)
Cake Batter:
1 ⅓cupsall-purpose flour
1cupwhite sugar
⅓cupshortening
1 ½tspbaking powder
½tspsalt
¾cupmilk
1largeegg
Instructions:
Heat oven to 350°. In a 9-inch square pan, melt the butter in the oven.
When the butter is melted, remove from the oven and sprinkle brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice. Set aside,
In a medium bowl, beat the remaining ingredients with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Then beat on high speed for 3 minutes, scraping the bowl occasionally.
Pour the batter over the pineapple and cherries.
Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. (If you are making a thin 9x13 pan, it may not take nearly as long.)
Immediately place a platter upside down over the pan then flip the platter and pan over. Leave the pan over the cake for a few minutes so the brown sugar mixture can drizzle over the cake. *The cake needs to be turned out of the pan shortly after it's removed from the oven or the fruit will stick.
Remove the pan and serve warm.
Notes:
Elizabeth's Tips: Melt the butter in a pan, add the brown sugar, then place back in the oven of a minute to caramelize the sugar.