Pineapple Upside-Down Cake
3 Tbsp. sweet butter
1 cup light brown sugar, packed
16-oz. can sliced pineapple, drained (8 slices)
½ cup butter flavored Crisco
1 cup granulated sugar
2 large eggs
1½ cups cake flour
2 tsp. baking powder
½ tsp. salt
2/3
cup whole milk
1 tsp. vanilla
Melt butter in 10-inch cast iron skillet. Spread brown sugar evenly over melted butter. Arrange
pineapple slices over brown sugar. Cream Crisco and sugar till light & fluffy. Add egg, mixing well. Add milk and vanilla. Sift
flour, baking powder & salt together and add to creamed mixture on medium speed until light & fluffy for 2 minutes. Spoon
over pineapple slices. Bake at 350 degrees for 40 to 45 minutes. Let col for 5 minutes then invert onto serving plate. Beautiful,
tender and great taste. Best eaten right away.
Sliced pineapple arithmetic:
8-oz. can = 4 slices
16-oz. can = 8 slices
20-oz.
can = 10 slices