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Betty Crocker

Pineapple Upside Down Cake

(Click to enlarge)



1/2 cup shortening
1 cup sugar
3 eggs
2 cups Gold Medal
"Kitchen-tested" Flour
3 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
1 tsp. vanilla
Butter for pan
1 cup medium brown sugar
8 slices pineapple
8 maraschino cherries
Walnut meats, if desired

METHOD—Cream shortening, add sugar gradually and cream well. Add
well beaten eggs. Sift flour once before measuring. Sift together flour, bak-
ing powder and salt, and add alternately with the milk. Add the vanilla
and mix well. Grease a round pudding pan or skillet generously with butter
and line with brown sugar. Place in the pan slice of well drained pineapple
with maraschino cherry in center of each and walnut meats surrounding
pineapple slices if desired. Pour cake batter over the mixture in the pan
and bake. When the cake is done, turn pan upside down. Do not remove pan
for a minute to allow butterscotch mixture to run down over cake instead
of clinging to pan. TIME—Bake for to 45 minutes. TEMPERATURE
350° F., moderate oven. SIZE OF PAN—Round pan 10 inches in diameter.
AMOUNT—8 servings.