I’m not a huge fan of pineapple. I don’t like them on my pizza and on any other dishes. But when it comes to cake, I don’t seem to mind eating the bugger.
2/3 cup of packed brown sugar
1/4 cup of margarine or butter
9 slices pineapple from a 14oz can (drained of fluid)
9 maraschino cherries without stems
1 1/3 cups of all-purpose flour
1 cup of granulated sugar
1/3 cup of shortening
1 and 1/2 tsp of baking powder
1/2 tsp of salt
3/4 cup of milk
How to make your Pineapple Upside Down Cake
Once melted, sprinkle brown sugar over it and then arrange your pineapple slices over the sprinkled sugar.
Top each slice with a cherry.
Once the batter as reached a thick consistency, scrape it from the bowl and pour it over the pineapples and cherries
Throw it inside an oven and bake for 55 minutes.
To check if it’s fully baked, stick a toothpick in the cake. If the toothpick comes out clean, then it is done.
Get a heatproof plate, set it upside down on your pan and then turn the pan over.
Don’t remove the pan yet to allow the sugar mix to drip over the cake.
Take the pan and serve the cake warm.