Ingredients
- 1/4 cup Butter Or Margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice drained, from 14-oz can
- 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
- 1 Egg
Instructions
- 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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