Pineapple Upside-Down Cake
Serves: 12 Preheat Oven Temp: 375
1-3/4 cups packed brown sugar
1/2 cup butter
1 (15 oz.) can pineapple chunks or rings, drained
2-1/4 cups flour
1-1/2 cups sugar
3/4 cup shortening
3/4 cup milk
2-1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract
1 Preheat the oven to 375. Put the brown sugar and butter into a 13 x 9 cake pan or dish and place it in the oven to melt the butter. Once melted, stir to mix the sugar and butter, and spread evenly.
2 Arrange the pineapple and cherries in the sugar layer. You can arrange them randomly or in a pattern such as flowers using the cherries at the center of each ring or circle of chunks.
3 In a large bowl, combine the flour, sugar, shortening, milk, eggs, baking powder, salt, and the extracts. With the mixer on low speed, beat until well mixed, constantly scraping the bowl with a spoon or rubber spatula. Beat an additional 5 minutes on medium speed.
4 Spoon the cake batter over top of the pineapple layer, covering the whole surface.
5 Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
6 Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
7 Loosen the sides of the cake, place a large plate or platter upside down on top of the cake pan and flip them both over so that the pineapple cake comes out on the platter.
8 Use a spatula to remove any fruit that may have stuck to the pan and replace it on top of the cake. Serve and enjoy!