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Pineapple
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Pineapple Upside Down Cake. Butter (¼ cup), Brown Sugar (2/3 cup),  Canned pineapple Slices (9), Cherries (9), Flour (1 1/3 cup), Sugar (1 cup), Shortening (1/3 cup), Baking Powder (1.5 tsp), Salt (½ tsp), Milk (¾ cup), Egg (1).
Preheat 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. Place cherry in center of each pineapple slice. In medium bowl, beat remaining ingredients 30 seconds, scraping bowl constantly. 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. Serve warm. Store cake loosely covered.
Note, this recipe uses actual cherries rather than maraschino cherries to eliminate the artificial preservatives and dyes.
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