20 minutes
Goes well with whip cream.
Pre-heat oven to 350*F.
Grease a 9x9x2 inch cake pan.
1/2 cup brown sugar,
3 tbsps. butter,
1 can (DELMONTE) pineapple slices,
Marashino cherries.
2 cups flour,
3 tsp. baking powder,
1/2 tsp. salt,
1/2 cup shortening,
1 cup white sugar,
2 eggs well beaten,
1 tsp. vanilla,
3/4 cup milk.
Makes 9 servings
Sprinkle brown sugar in the bottom of a well grease cake pan.
Dot with butter. Melt mixture over low heat.
Drain pineapples. Place slices in pan with cherries in the center of each slice.
Sift together, flour, baking powder,salt. Set aside.
Cream shortening. Add sugar gradually until fluffy.
Add eggs, and vanilla. Beat well.
Add flour mixture a little at a time, alternating with milk.
Pour batter over fruit. Bake one hour, or until golden brown.
Turn upside down on plate at once.
Goes well with whip cream.
Pre-heat oven to 350*F.
Grease a 9x9x2 inch cake pan.
1/2 cup brown sugar,
3 tbsps. butter,
1 can (DELMONTE) pineapple slices,
Marashino cherries.
2 cups flour,
3 tsp. baking powder,
1/2 tsp. salt,
1/2 cup shortening,
1 cup white sugar,
2 eggs well beaten,
1 tsp. vanilla,
3/4 cup milk.
Makes 9 servings
Sprinkle brown sugar in the bottom of a well grease cake pan.
Dot with butter. Melt mixture over low heat.
Drain pineapples. Place slices in pan with cherries in the center of each slice.
Sift together, flour, baking powder,salt. Set aside.
Cream shortening. Add sugar gradually until fluffy.
Add eggs, and vanilla. Beat well.
Add flour mixture a little at a time, alternating with milk.
Pour batter over fruit. Bake one hour, or until golden brown.
Turn upside down on plate at once.
