View source for 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''

[[category:Desserts]]