Pineapple Upside-Down Cake

Bake a classic dessert! Buttery rich and caramely pineapple take this yellow cake.

1/4

cup butter or margarine

2/3

cup packed brown sugar

slices pineapple in juice (from 14-oz can), drained

maraschino cherries without stems, if desired

1 1/3

cups Gold Medal™ all-purpose flour

cup granulated sugar

1/3

cup shortening

1 1/2

teaspoons baking powder

1/2

teaspoon salt

3/4

cup milk

egg

1

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.
2

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.
3

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.

Source: Betty