Pineapple Upside Down Cake

This week, I want to feature some iconic cakes. Let's start with on from the 50's.

3 cups sifted cake or all-purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

1 cup butter or shortening

2 cups sugar

1 teaspoon vanilla

4 eggs

1 cup milk

1/2 cup butter melted

1 cup brown sugar

12 slices canned pineapple

12 maraschino cherries, drained

1/2 cup chopped pecans

Preheat oven to 350℉.

Sift together flour, salt, and baking powder, set aside. Cream together butter, sugar, and vanilla; add eggs, one at a time, beating well after each addition. Add floru mixture alternately with milk; beat on medium speed until smooth.

Pour butter into a 9x13-inch pan, scatter broun sugar over butter. Arrange pineapple slices in a single layer in bottom of pan. Place one cherry on center of each pineapple slice. Scatter pecans arounf pineapple.

Pour prepared cake batter over pineapple slices. Transfer to the oven and bake for 35 to 40 mnutes or until cake springs back when lightly touched. Invert onto a large platter and remove pan; serve plain, with whipped cream, or ice cream.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!