While Minoo was making the Clam Chowder, Jean was busy preparing her Pineapple Upside-Down Cake. Both of them have to do their demonstration at the same time because the cake needed one hour to bake while the Clam Chowder needed time for simmering.

I had to run back and forth to both stations to take the photos of the processes. It was a quite a busy morning for me.

The Pineapple Upside-Down Cake was very pretty when it was turned upside down onto a plate. It is certainly a great recipe for potluck.

Ingredients

• 1 398ml can sliced pineapple
• 4 tablespoons butter, melted
• 2/3 cup brown sugar
• 7 maraschino cherries
• 2/3 cup shortening
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups unbleached flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Click on the link below for the instructions.

Instructions

Preheat the oven to 350F. Drain the pineapple, reserving the syrup.

Melt the butter into a cake pan, preferably.

Add brown sugar on top of the melted butter.

Add two tablespoons of the reserved syrup on the brown sugar.

Arrange the pineapple on top of the brown sugar. Place cherry in the center of each sliced pineapple, with the nice rounded side facing downward.

Cream together the shortening and granulated sugar until smoothly blended.

Add vanilla and eggs, one at a time and beat until fluffy.

Sift together the dry ingredients. Add water to the remaining syrup to make up 1 cup. Add alternately the pineapple syrup and the flour mixture to the shortening/sugar/egg mixture, beating each time after the addition.

Add chopped pecans on top of the pineapple arrangement if desired.

Spoon the batter over the pineapple. Bake at 350F for 50 to 60 minutes.Cool for 10 minutes and invert on a plate. Serve warm.

The cake is moist and sweet. Jean, thank you for sharing this wonderful recipe.