jeudi 23 juin 2016

Pineapple Upside Down Cake


1/4cup butter or margarine
2/3cup packed brown sugar
9slices pineapple in juice (from 14-oz can), drained
9maraschino cherries without stems, if desired
1 1/3cups Gold Medal® all-purpose flour
1cup granulated sugar
1/3cup shortening
1 1/2teaspoons baking powder
1/2teaspoon salt
3/4cup 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. Serve warm. Store cake loosely covered.

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