Dish | Pineapple Upside Down Cake

Pineapple Upside Down Cake is just one of those desserts that never seems to get old! What's even better is how quickly this recipe comes to together, it's almost as if you were never in the kitchen in the first place! I used this recipe, which was exceedingly simple and took full advantage of one of my favorite fruits!

Ingredients
Butter or Margarine
Brown Sugar
Sliced Pineapple (I used fresh pineapple!)
Maraschino Cherries
Flour
Sugar
Shortening
Baking Powder
Milk
Egg







Directions
Pre-heat oven to 350 degrees.
While the oven was pre-heating I put 1/4 cup butter in a 9 inch circular pan to let the butter melt. After the butter is completely melted evenly distribute 2/3 cup packed brown sugar into the pan, then place approximately 9 pineapple slices ( again I used fresh pineapple that I peeled and decored) into the sugar/ butter mixture, once this is done if you would like you can place a cherry in the center of each pineapple slice!
Next mix together 1 1/3 cups flour, 1 cup sugar, 1/3 cup shortening, 1 1/2 teaspoons baking powder, 1/3 teaspoon salt, 1 egg and 3/4 cup milk (you can mix it up and use buttermilk instead of regular milk if you would like too! In my case I used plain old 2% milk). I also poured some pineapple juice into the batter so that it would have a slight hint of it throughout the cake, not just on the top!
Beat in an electric mixer on slow for 30 seconds scraping the sides occasionally. Then beat again on high for about 3 minutes or until batter is creamy. Then simple pour over pineapple and sugar mixture making sure to spread evenly.
Bake for 40 minutes or until a toothpick comes out clean! Once the cake is done, place a heat proof plate onto of pan and flip over. Leave the pan on top of cake for a couple of minutes so that the caramel sauce can drizzle over the cake! After all everything is better with more butter and sugar on top!!

Mangia!