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Pineapple Upside Down Cake More Recipes Like This


Ingredients: Metric Units
LIEBLER FAMILY

1/2 cup shortening
1 cup granulated sugar
3 eggs
2 cups sifted cake or pastry flour
3 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
1 tsp. vanilla extract
Butter for pan
1 cup medium brown sugar
8 slices canned pineapple
8 maraschino cherries
1 cup chopped walnut kernels
10 inch cast iron skillet
Directions:
Cream shortening and sugar together. Add well beaten eggs. Sift together flour, baking powder, and salt, and add alternately with the milk. Add the vanilla and mix well. Grease a round pudding pan or skillet, 10 inches in diameter, generously with butter and line with brown sugar. Place in the pan slices of well drained pineapple with maraschino cherry in cent of each and walnut kernels surrounding pineapple slices. Pour cake batter over the mixture in the pan and bake in a 350 degree oven for 50-60 mins. When cake is done, turn pan upside down. Wait a minute to remove the pan, so that the butterscotch mixture can run down over the cake, instead of clinging to the pan. Serves 8. Enjoy! -Diana
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