Pineapple Upside Down Cake

by Febrina Picone Malloy

Ingredients:
1/4 cup butter or margarine
1/2 cup light brown sugar, packed
drained pineapple slices
walnut pieces
maraschino cherries, or glaceed (optional)
1/4 cup shortening
1/2 cup sugar
1 egg
1/8 tsp salt
3 TB evaporated or regular milk
3 TB juice from pineapple slices
1/2 tsp vanilla
1 cup sifted cake or regular flour
1 tsp baking powder

Directions:
1. Prepare pan, using 10 inch pie plate or similar, such as 10 inch oven-proof skillet or 9 inch square pan.
2. Measure butter or margarine into pan and put in 350° oven to melt. Sprinkle light brown sugar over melted butter. Arrange pineapple slices and walnut pieces on this. I like 1/2 slices in spiral, roughly 1 piece on each serving. I add cherries only when appearance is important.
3. In mixing bowl, blend shortening, sugar and egg.
4. Sift dry ingredients together.
5. Beat in alternately with combined liquids.
6. Pour over prepared topping and bake at 350° for about 45 minutes or until toothpick tests done (do not touch bottom of pan with toothpick).
7. Immediately put large serving dish over pan and turn upside down. Leave a few minutes, then remove pan.