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Upside-Down: Pineapple Upside-Down Cake w/Variations

Source of Recipe

Crisco


List of Ingredients

1/4 cup of Crisco
1/2 cup of granulated sugar
1 egg
1 cup of sifted cake flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/3 cup of milk
1/2 cup of milk
1/2teaspoon of vanilla
1/3 cup of Crisco
2/3 cup of firmly packed brown sugar
6 slices of canned pineapple, well drained
Maraschino cherry halves



Recipe

Preheat oven to 350�F. In mixing bowl, blend 1/4 cup of Crisco, granulated sugar, and egg. Combine the flour, baking powder, and salt. Add alternately with milk and vanilla to creamed mixture. Mix well. Melt 1/3 cup of Crisco and the brown sugar in 8 x 8 x 2 inch baking pan. Place pineapple slices and cherries in pan and pour cake batter evenly over fruit. Bake at 350�F. for 45 minutes or until the cake tests done. Remove cake from pan while warm by inverting over serving plate.

Peach Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 1 can (16 ounces) of sliced peaches, well drained (2 cups) for the pineapple and cherries. Bake as above.

Apple Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 2 1/2 cups of sliced peeled apples for pineapple and cherries. Sprinkle 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg over apples. Bake as above.

Pineapple Crunch Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 1 cup of well drained crushed pineapple for the pineapple slices. Combine the pineapple with 12 maraschino cherry halves and 1/4 cup of chopped nuts. Bake as above.

Cherry Upside Down Cake: Prepare Pineapple Upside Down Cake as above, except substitute 1 can (16 ounces) pitted tart red cherries, drained and 1/2 teaspoon almond flavoring for pineapple and cherries. Bake.