Pineapple Upside Down Cake

This is our take on Betty Crocker's recipe for Pineapple Upside Down Cake. The cake is super moist and a family favorite at our house.

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Ingredients

- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice (from 14-oz can), drained
- 9 maraschino cherries without stems (optional)
- 1 1/3 cups Gold Medal® all-purpose flour
- 1 cup granulated sugar
- 1/3 cup shortening
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 egg

Instructions

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Optionally place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

This cake is best served warm but you can store cake loosely covered to be served later if you wish