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Pineapple Upside-Down Cake
- 2 tablespoons butter
- 1 can (20 ounces) pineapple slices, drained
- 1/2 cup brown sugar
- 1/4 cup shortening
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 1 egg, beaten
- 1 1/2 cups cake flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/3 cup milk
Melt butter in an 8-inch square cake pan. Add brown sugar; blend with the butter. Arrange 5 or 6 pineapple slices over the bottom of the pan, cutting as needed to fit as many as possible.
In a mixing bowl, cream shortening, vanilla, and granulated sugar. Add egg; beat thoroughly. Add sifted dry ingredients alternately with the milk. Pour batter over pineapple. Bake at 350° for 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
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