Pineapple Upside-Down Cake Recipe

 Pineapple Upside-Down Cake Recipe

Instructions:

1. Get that oven sizzling: Preheat it to 350 degrees F.
2. Butter up: Toss that butter into an 8-by-8-by-2-inch square baking pan and let it melt over low heat.
3. Sweeten the deal: Once melted, sprinkle the brown sugar like you mean it over that buttery goodness.
4. Pineapple party: Arrange those pineapple rings in a single layer on top of the sugar—make it pretty with 3 rows.
5. Take a break: Set that pan aside; it’s doing its thing.
6. Sift it like you mean it: Sift the flour, baking powder, and salt, then do it again to make sure it’s fabulous. Set aside.
7. Whip it good: Grab your electric mixer and mix together the shortening, granulated sugar, egg, and vanilla. Now, blend in that flour mixture alternately with the milk, starting and ending with flour.
8. Stir it, don’t overdo it: Just enough to combine—no need to overwork it.
9. Pour it on: Carefully pour the batter into your pineapple-lined baking pan and pop it in the oven for 40 minutes.

Testing for Doneness:

Time to show off your skills! Insert a toothpick in the center or give the cake a gentle poke with your fingertip; if it springs back, it’s done. Run a knife around the edges like a pro and plop a serving dish on top. Invert that beauty onto the dish and let the pan chill on top for a few moments—this syrup's got to soak in!

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Ingredients:

• 3 tablespoons butter
• 1/2 cup light brown sugar, packed (because we like it sweet)
• 9 slices canned pineapple in juice, drained (fresh is cute, but canned works too)
• 1 1/2 cups sifted all-purpose flour (sift it twice for extra sass)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup solid vegetable shortening
• 2/3 cup granulated sugar
• 1 large egg (don’t skimp!)
• 3/4 teaspoon vanilla extract (the good stuff, darling)
• 2/3 cup milk (gotta keep it moist)