| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake, Comfort foo |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Canned pineapple slices |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Packed brown sugar |
| 4 |
|
Maraschino cherries; halved |
| 1 1/2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 3/4 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Drain pineapple; reserve liquid. Halve slices. Melt butter in a 9x1-1/2"
round baking pan. Stir in brown sugar and 1 Tbsp. reserved pineapple
liquid. Add water to remaining liquid to make 2/3 cup. Arrange pineapple
and cherries in pan. Combine flour, baking powder and salt. Beat shortening
about 30 seconds. Add granulated sugar; beat until well combined. Add the
egg and vanilla; beat 1 minute. Add dry ingredients and the 2/3 cup liquid
alternately to beaten mixture, beating after each addition. Spread in pan.
Bake in a 350-degree oven for about 40 minutes. Cool 5 minutes; invert onto
a plate. Serve warm.
Recipe by: Better Homes and Gardens
Posted to Bakery-Shoppe Digest by "townsend@nm.net" <townsend@nm.net> on
Apr 3, 1998
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