On Christmas, I gave my father and my in-laws a dessert of the month as a gift. January's dessert is pineapple upside down cake. I just wish I had made three cakes so I could have tried some.
Pineapple Upside Down Cake
| 1/4 | cup butter |
| 2/3 | cup packed brown sugar |
| 7 | slices pineapple in juice, drained |
| 7 | maraschino cherries |
| 1 1/3 | cups 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 |
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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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