1/4 c Butter
1/4 c Brown sugar
1 cn (20-oz) slized pineapple
Maraschino cherries
1 1/4 c Sifted all purpose flour
1 Egg
2 tb Baking powder
1/4 ts Salt
1 c Sugar
1/4 c Shortening
3/4 c Milk
1 ts Vanilla
-FRUIT SAUCE-
1 tb Cornstarch
2 tb Brown sugar
3/4 c Reserved pineapple syrup
2 ts Lemon juice
1 tb Butter
1 Pineapple slice; chopped
1 tb Chopped cherries
Melt butter in 9x9x2 pan. Sprinkle brown sugar evenly over melted butter.
Drain pineapples; reserve syrup; arrange nine slices evenly in pan; press
cherries in center of each. Heat oven to 350*. Sift flour, baking powder
and salt into mixing bowl; stir in sugar. Add shortening and milk. Beat 2
min at med speed on mixer; scrape bowl frequently. Add vanilla and egg.
Beat 2 min at med speed on mixer. Pour carefully over pineapple slices in
pan. Bake 50-60 min or until cake springs back when lightly touched. Remove
from oven; place serving plate face down over cake; turn upside down at
once. Leave pan in place 1-2 min so topping will not stick to pan; remove
pan. Serve warm or cold with whipped cream or fruit sauce.
Fruit Sauce: Combine cornstarch and brown sugar in saucepan; add pineapple
syrup. Cook over med. heat, stirring constantly until thickened and clear.
Remove from heat; add lemon juice, butter, pineapple and cherries. Serve
warm.
Yields
1 Servings