Pineapple Upside-Down Cake

Ingredients

• 1/4 cup butter or margarine
• 2/3 cup packed brown sugar
• 9 slices pineapple in juice (from 14-oz can), drained
• 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

1. 1

   --- Preparation ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   --- Tips ---

6. 6

   A dollop of whipped cream is a welcome addition to this classic cake.