Pineapple Upside-Down Cake

By LacyBluButterfly

Ingredients

• Â1/4 c Butter or Margarine, melted
• â c Brown Sugar
• 1 14oz can Pineapple Slices in juice, drained, reserve juice
• Â1/4 c Light Rum, Optional
• Maraschino cherries without stems
• 1 â c All Purpose or Cake Flour
• 1 c Sugar
• â c Shortening
• 1 Â1/2 t Baking Powder
• Â1/2 t Salt
• Â3/4 c Milk
• 1 Egg

Preparation

Step 1

- Heat oven to 350°F. Pour melted butter into a 9x13 pan. Sprinkle brown sugar evenly over melted butter. Add a little pineapple juice and the rum and lightly stir. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

- In medium bowl, stir remaining ingredients, scraping bowl constantly. Pour batter over pineapple and cherries.

- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. 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.