Home Baking Gifts | Get Newbie Bakers Off to a Good Start

• Serves: 8
• Prep Time: 30 minutes
• Total Time: 90 minutes

Ingredients

• 7 Slices of canned pineapple (drained)
• 7 Marachino cherries (drained)
• ¼ c. brown sugar
• 1¼ c. flour
• 1½ t. baking powder
• ½ t. salt
• 1/3 c. vegetable shortening (part unsalted butter if desired)
• ¾ c. white sugar
• 1 egg
• ½ c. milk
• ½ t. vanilla

Instructions

Prepare a 9-inch round baking pan with baking spray, or use a 9x9x2 square pan. Wipe down the sides, so that the spray remains on the bottom only. Choose the pan based on the plate you'll use to serve on, round or square.

Preheat oven to 350 degrees.

Place the drained pineapple slices and cherries in the pan. Sprinkle on the brown sugar evenly. Set aside.

In a medium bowl, mix the flour, baking powder and salt. Set aside. In a small bowl, combine the milk and vanilla, and set aside as well.

In your mixing bowl, cream the shortening and white sugar. When smooth and evenly mixed, add the egg. Beat well.

Alternately add the dry mixture and the milk mixture to the dry ingredients. Mix throughly but do not over beat.

Carefully pour the batter over the pineapple in the pan, and even out as needed.

Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean. (No cake batter, just pineapple topping.)

Place pan on a baking rack and allow to cool for about 30 minutes in the pan. Then run a knife around the edges, and place serving plate over top. Hold firmly using potholders or mits, as cake will still be warm, and quickly "flip" so that the cake comes out of the pan, onto the cake.

Serve just warm, plain or with whipped cream, whipped topping or ice cream, as desired.