Pineapple Upside-Down Cake

You're looking at the dish that I see most often at potlucks.  It never fails, Pineapple Upside-Down cake is always on the menu. That's because it's a classic.  Almost all of us have had it and it brings back memories, not to mention it tastes great. 

The cake portion of the recipe is a simple white cake, but the caramel-y, fruity topping (which starts on the bottom, hence the name) takes the place of frosting.  It's sweet and delicious.  

I brought this cake to my neighborhood Memorial Day party and it was perfect because it can withstand being outside in the heat without melting. There's a reason that this cake has made it into "classic" status and has been around for so many years.  

Pineapple Upside-Down Cake

Recipe from Trisha Yearwood

Ingredients

• 3 Tbsp butter
• 1/2 cup light brown sugar
• 1 can (20 oz) Pineapple slices (9 slices needed)
• 5 maraschino cherries, cut in half
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup vegetable shortening, at room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 2/3 cup milk

Cooking Directions

1. Use an 8x8 inch pan. Put on the burner on low heat and melt the butter. Remove from the heat and add the brown sugar, stir to combine.
2. Preheat the oven to 350º
3. Place the pineapple slices on top of the brown sugar mixture, 3 rows of 3.
4. Cut the maraschino cherries in half and place one half in the middle of each pineapple, cut side up. Set aside.
5. Sift the flour, baking powder and salt in a bowl and set aside.
6. In the bowl of your stand mixer combine the shortening, sugar, egg and vanilla extract. Mix well.
7. Alternatively add the flour mixture and the milk, starting and ending with the flour. Only mixing long enough to combine after each addition.
8. Carefully pour the mixture on top the pineapple slices using a spatula or spoon to spread it out evenly.
9. Bake for 40 minutes or until done. Check for doneness by inserting a toothpick, if it comes out clean it's done. Or you can press on the middle of the cake and if it springs back, it's done.
10. Remove from the oven and flip over onto a dish, leave the pan inverted on the top for several minutes so the syrup can soak into the cake.