From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.



  • 4 tablespoons Crisco shortening
  • 1 cup firmly packed brown sugar
  • 1 eight-ounce can sliced pineapple, drained, reserving juice
  • 7 maraschino cherries, drained
  • optional: chopped nuts to taste
  • 4 tablespoons Crisco shortening or margarine
  • 3/4 cup granulated sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup reserved pineapple juice

Preheat oven to 350 degrees.  To prepare topping, carefully melt shortening in a nine-inch round pan.  Remove from heat and add brown sugar, blending thoroughly and spreading evenly over pan.  Place one whole pineapple slice in center of pan.  Cut remaining slices in half and arrange like spokes around center slice.  Place a maraschino cherry in center of each slice.  Add optional chopped nuts.  Set aside while preparing cake batter.

Cream shortening and add sugar and egg; mix well.  Sift flour, salt, and baking powder; add to creamed mixture alternately with pineapple juice.  Beat until smooth.  Pour batter over prepared topping.  Bake 30 minutes or until a tester inserted in center comes out clean.  Remove from oven and invert on a serving plate immediately.  Serve cake warm with whipped cream.

SERVES: 6 - 8

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