Saturday, 12 January 2008

Pineapple Upside Down Cake


1/3 cup butter
1/2 cup brown sugar
1 can pineapple (if using fresh pineapple, cut into slices and sugar overnight. Use
approximately 1 cup or enough to spread inside pan)
1-1/2 cup flour
1 cup white sugar
2 tsp baking power
1/2 tsp salt
1/3 cup soft shortening
2/3 cup milk
1 tsp vanilla
1 egg
1/2 tsp lemon flavouring or juice from a lemon
  • Heat oven to 350 F
  • Melt butter
  • Place melted butter evenly in 9 x 9 pan
  • Sprinkle brown sugar evenly over butter
  • Arrange pineapple pleasingly over brown sugar
  • Stir flour, sugar, baking powder and salt in bowl
  • Add shortening, milk and lemon
  • Beat 2 minutes
  • Add eggs
  • Beat 2 minutes
  • Pour batter over fruit
  • Bake 40 - 50 minutes
  • Knife around outside of cake then invert cake onto plate 10 minutes after removing from oven