Tropical Italian Amaretto Upside Down Cake

By kayjayjohnson

Ingredients

• 1 cup of fresh pineapple chunks reserve 1 tablespoon of natural juice or 1 8oz can of pineapple chunks, drained reserving 1 tablespoon of juice
• 4 tablespoons of butter melted
• 1/2 cup brown sugar
• 1/2 cup shredded coconut
• 1/2 cup Amaretto
• 1/4 cup whole maraschino cherries
• 1/4 cup nuts suggestions, almonds, pistachios, walnuts, pecans, macadamia, hazelnuts
• 1/3 cup shortening
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 1/4 teaspoons of baking powder
• 1/4 teaspoon salt

Details

Adapted from pegasuslegend-whatscookin.blogspot.de

Preparation

Step 1

Place drained chunk pineapple in bowl reserving 1 tablespoon of juice, add Amaretto, leave overnight or at least two hours in refrigerator.
In a 8x8 baking pan melt butter in 350 degree oven.

Add brown sugar, and butter. Save 1/2 cup of the Amaretto from the soaked pineapple for batter. Remove and arrange pineapple from saved juice, add cherries, nuts and coconut on the bottom of the pan with brown sugar and butter mixture and mix together..

In a large bowl mix together shortening, sugar till light. Beat in egg, and vanilla. Add flour,baking powder an salt and alternating with reserved 1/2 cup of Amaretto and juice till well blended. Spread over top of mixture. Bake at 350 for 45 minutes till brown and done in middle. Cool one minute, invert on a cookie sheet lined with wax paper to cool. Top with whipped cream, garnish with chocolate drizzled sliced banana's or ice cream.