(Cook Time: 45 minutes
Ingredients:
- 3 cans (8 ounces each) sliced pineapple in syrup (12 slices in all)
- 1/4 cup butter
- 2/3 cup light brown sugar, packed
- 1/3 cup pecan halves
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/2 cup milk
- 1 egg
- 1 cup whipping cream, chilled and whipped, or vanilla ice cream
Preparation:
Into a mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. Add shortening and milk; beat for about 2 minutes, or until batter is smooth. Add egg and reserved 2 tablespoons pineapple syrup. Beat 2 minutes longer. Pour cake batter over pineapple slices in skillet, spreading carefully. Bake at 350° for 40 to 45 minutes, until golden brown and cake springs back when lightly touched in center. Cool in skillet on rack for 5 minutes; loosen edges with spatula or butter knife. Hold serving plate over top of skillet; invert and shake gently to loosen cake. Lift off skillet. Serve cake warm with whipped cream or ice cream.
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Pineapple Recipe Index
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Cake Recipes
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Pie Recipes
Cookie Recipes Index
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