Pineapple Upside Down Cake
- 4 Tbsp butter
- 1 C brown sugar
- 20 oz can of pineapple rings, drained (reserve liquid)
- maraschino cherries
- 2 1/2 C flour
- 1 C sugar
- 4 tsp baking powder
- 1 tsp salt
- 2/3 C shortening
- 1 C minus 2 Tbsp reserved pineapple liquid
- 1 tsp lemon peel
- 2 egg
Preheat the oven to 350.
Melt the butter in a 13x9 pan. Stir in the brown sugar. Place pineapple rings in the bottom of the pan and place a cherry in each center.
Sift the dry ingredients, cut in the shortening, and add the remaining ingredients. Beat for 2 minutes. Spoon over the pineapple.
Bake for 40-45 minutes. Let stand 5 minutes, turn upside down onto serving tray.
Original recipe from Ginny Henley