Pineapple Upside Down Cake
adapted from: Betty Crocker
350 degree oven
Cooks wisdom: This cake is best when fresh baked. While the flavor is delicious the next day, the cake takes on a heavy texture.
Very Pineapple Upside Down Cake
1 20 oz juice packed crushed pineapple - drain well and reserve juice
1/4 c butter
2/3 c brown sugar
1/3 c shortening, we used coconut oil
1 c sugar
1/2 t salt
1 t baking powder
1/2 t baking soda
1 1/3 c flour
3/4 c reserved pineapple juice (original recipe called for milk)
Melt butter in the bottom of a 9 inch pan, while oven preheats. Swirl butter in the bottom of the pan to coat evenly, sprinkle with the brown sugar, evenly top with the drained pineapple.
Beat the coconut oil and sugar, add egg, beat until fluffy. Ad the flour, salt, soda and baking powder to the bowl along with 1/2 or more of the juice. Beat until smooth. Add remaining juice, beat for an additional minute. Carefully pour over the pineapple.
Bake 35-45 minutes or until done in your oven. Let rest 10 minutes, loosen the edges of the cake, turn out onto serving plate. Let cool completely.
Serve with a swirl of whipped cream and a cherry if desire!
this post shared with:
hearth and soul @ premeditated leftovers