Pineapple upside down cake is always a hit.

It looks pretty and everyone knows they are in for a taste treat.

This recipe for pineapple upsidedown cake is quick and easy to make by hand.

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients:
1 - 8 1/2 ounce can sliced pineapple
3 tablespoons butter
1/2 cup brown sugar
4 maraschino cherries (halved)
1/3 cup shortening
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup whipped cream (optional, for serving)

Directions:
Melt butter in a 9" square pan. Stir in brown sugar and mix well in the pan. Arrange pineapple slices in the bottom of the pan. Place 1/2 a cherry in the middle of each pineapple ring.

Drain the pineapple, reserving syrup. Add water to remaining syrup to make 1/2 cup.

Cream together shortening and white sugar until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients plus 1/2 cup reserved pineapple syrup. Beat until all is well mixed.

Preheat oven to 350ºF.

Bake for 40 to 45 minutes. Cool for 5 minutes in the pan then invert the cake on to a plate. Great served warm with a dollop of whipped cream.

Tip!

For best results when making a cake, make sure your ingredients are at room temperature, especially things like milk, butter and eggs.

Makes 9 servings.