To make a Pineapple Upside Down Cake, line the bottom of a cake pan with pineapple rings. A cherry is then placed in the center of each ring followed by a butter and sugar mixture. Cake batter is then poured over the pineapples and baked. When the cake is done, it is turned upside down onto a platter before serving, revealing a delightful and delicious masterpiece.
HOW TO OBSERVE
Enjoy the delicious Pineapple Upside Down Cake recipe below.
Use #PineappleUpsideDownCakeDay and share your pictures of your cake on Social Media.
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Pineapple Upside-Down Cake
1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
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