Hawaiian Pineapple Upside-Down Cake Deluxe - cooking recipe

Ingredients

1/4 c. butter
3/4 c. packed light brown sugar
1 (1 lb. 4 oz.) can pineapple slices, drained or 10 slices (about 1/2-inch thick) fresh pineapple
10 maraschino cherries
10 walnut halves
1 1/4 c. sifted all-purpose flour
1 3/4 tsp. baking powder
1/2 c. shredded coconut
1/4 c. shortening
1/2 tsp. salt
1 c. sugar
1 egg
1/2 c. plus 1 tsp. milk
1 1/4 tsp. vanilla
3/4 tsp. grated orange peel
1/4 tsp. lemon extract
3/4 tsp. grated lemon peel

Preparation

Heat oven to 350\u00b0.
In a 9-inch or upside-down cake pan, 2-inches deep, melt butter.
Mix in brown sugar.
Arrange pineapple slices close together in mixture in a single layer.
Cut remaining slices in half and stand around sides of pan.
Place a cherry and walnut half in center of each slice.
Keep warm while mixing cake. Sift together flour, baking powder and salt.
Beat shortening and sugar until light and fluffy.
Beat in egg.
Add flour mixture alternately with milk, mixing well.
Stir in flavorings and peels.
Fold in coconut.
Spread over pineapple in prepared pan.
Bake 55 to 60 minutes or until pick inserted in center of cake comes out clean.
Remove from oven and let cake stand in pan for 10 to 15 minutes.
Loosen edges carefully and invert onto serving plate.
Allow pan to rest over cake one minute so syrup will drain.
Makes 8 to 10 servings.