My husband really likes pineapple upside down cake. Me, I've never really been a fan of it. Every once in a while I make it for him.
I found this recipe in an old cookbook of mine. I decided to give it a try since it didn't require much time in the kitchen.
Most of the ingredients in this recipe are staples in most kitchens.
Pineapple Upside Down Cake
1/4 C. butter or margarine
2/3 C. packed brown sugar
9 pineapple rings (from 14-oz can), drained
9 maraschino cherries
1 1/3 C. all-purpose flour
1 C. granulated sugar
1/3 C. shortening
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
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.
Store cake loosely covered.
***Comments*** The cake turned out really moist but I think that it's lacking flavor. I should've added some vanilla to the cake mix. It has potential but it definitely needs some added ingredients to please me.
***Update*** My husband loved this cake. He took two pieces of it to work with him since he didn't have any dessert last night. He told me that he doesn't want me to change a thing with the recipe.