Pineapple Upside Down Cake *

By srumbel

A classic cake dessert with pineapple and cherries.
from allshecooks.com

Ingredients

• 1/4 cup (4 tbsp.) stick butter
• 2/3 cup packed brown sugar
• 1 can (20 oz.) sliced pineapple in juice, drained
• Maraschino cherries, if desired (no stems)
• 1-1/3 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup shortening
• 3/4 cup milk
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 large egg

Preparation

Step 1

Preheat oven to 350°F.
Melt butter in a 10-in. oven-proof skillet or in a 9x9x2-in. square baking dish. Remove the skillet from the oven and sprinkle the brown sugar over the melted butter. Arrange the pineapple slices over the brown sugar. Place a cherry in the center of each pineapple slice.
Beat the remaining ingredients with an electric mixer on low speed for 30-45 seconds. Stop the mixer and scrape down the sides of the bowl. Beat on HIGH speed for 3 minutes, scraping the bowl occasionally. Pour the cake batter over the pineapple.
Bake the skillet for 45-50 minutes or the square pan for 50-55 minutes, or until a toothpick inserted near the center tests clean. Immediately turn the skillet or baking dish upside down over a heat-proof plate. Let the skillet or pan remain over the cake for 3-4 minutes. Remove the skillet or baking dish. Serve warm.