Retro Pineapple Upside Down Cake

My 1970 Better Homes and Gardens New Cookbook was a wedding gift from my mother in law Alice Bailey. I have tried other versions of the Banana Tea Bread, Apple Crumb Pie, Meat Loaf, Swiss Steak and the Pineapple Upside Down Cake. But, I always pull this red and white check cookbook out when preparing many of our favorite meals. The Pineapple Upside Down recipe can't be beat and is a timeless, tender cake with sticky and gooey caramelized topping. The pineapple, and just a bite of maraschino cherry adds the perfect touch.

My 1970 Better Homes and Garden cookbook. Do you have one?

Page 70 - the Pineapple Upside Down Cake recipe - I see a little brown sugar or is that melted butter.

Pineapple Upside Down Cake

6 slices of canned pineapple - Too bad, we can no longer get pineapple in Heavy Syrup - just for this recipe

3 tablespoons butter

1/2 cup brown sugar

6 maraschino cherries

1/3 cup shortening - I use the butter flavored crisco for this recipe

1/2 cup granulated sugar

1 egg

1 tsp vanilla

1 cup self rising flour

Preheat oven to 350 degrees.

Drain pineapple slices, reserving syrup. Melt butter in 10 in cast iron skillet or 8x8x2 baking dish. Add brown sugar and 1 tablespoon of pineapple syrup. Add enough water to make 1/2 cup of the remaining pineapple juce. You may not have to add water. Reserve this for later.

Arrange pineapple in pan. Place a cherry in the center of each pineapple slice.

Cream sugar and shortening until light and fluffy. Add the egg and vanilla and beat until smooth and creamy. Add the flour alternately with the pineapple juice and beat well after each addition, scraping down the sides. Spread the batter over the pineapple.

Bake for 40-45 minutes, until golden brown and a cake tester comes out clean. Cool 5 minutes. Invert onto a heat proof cake platter.

This was my Daddy's favorite cake and I am very fond of it myself. Be sweet and I may bring you a piece.