Last Friday night, Sophia made upside-down pineapple cake from the Alpha-Bakery cookbook she's been using as part of her homeschool home-economics class. It is a simple - yet delicious - recipe that was a wonderful way to end a meal.
1/4 cup butter (we used dairy-free butter)
2/3 cup (firmly) packed brown sugar
1 can (16 ounces) sliced pineapple, drained
maraschino cherries, if desired
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk (we used dairy-free milk)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Heat oven to 350 degrees F. Heat butter in 9x9x2 pan until melted. Sprinkle brown sugar over butter, arrange pineapple slices on top. Place cherry in center of each pineapple.
Beat remaining ingredients on low speed 30 seconds. Scraping bowl constantly. Beat on high speed for 3 minutes. Scraping bowl constantly.
Pour over fruit in pan. Spread evenly.
Bake until center comes out clean when you insert a toothpick(55-60 minutes) immediately turn pan upside down on heat proof plate. Remove pan.
Makes 9 servings.