Mimi's Pineapple Upside-down Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1/3 cup butter
• 1/2 cup brown sugar
• 1 (20 ounce) can sliced pineapple, drained
• 1 1/2 cups cake flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup soft shortening
• 2/3 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon lemon extract (she called it flavor)
• 1 egg

Recipe

• 1 heat oven to 350 deg. melt butter in heavy 10" skillet. sprinkle brown sugar evenly over butter. arrange pineapple in attractive pattern on the butter-sugar coating. decorate with pecan halves and cherries, if desired.
• 2 measure flour by dip-level-pour method or by sifting. stir flour, sugar, baking powder, salt in mixer bowl. add shortening, milk, flavorings. beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. scrape sides and bottom of bowl constantly. add egg. beat 2 more minutes, scraping bowl frequently. pour batter over fruit. bake 40 to 50 minute immediately turn upside down on serving plate. leave pan over cake a few minutes. serve warm with whipped cream.
• 3 my variation: i use 1 tsp lemon extract, and add the zest of one lemon to the batter.
• 4 also, i like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.