Luscious Pineapple Upside Down Cake for my "Free" Day on the Slow Carb Diet

This is surely a lovely cake!

After baking cookies fro Brian I gave in to a hankering I have had for quite a while for a glimmering Pineapple Upside Down Cake.  I do not make them often because I love them and want to dive in to more than I should have.  But the craving has gotten the best of me.  Luckily it makes a small cake!

This recipe is an adaptation from my very old edition of the Betty Crocker Cookbook.

Ingredients for Luscious Pineapple Upside Down Cake:

1/4 C. melted butter
1/2 C. packed brown sugar
1 can pineapple slices, drained ( I didn't use all of the slices)
maraschino cherries

Heat the oven to 350 degrees F. Heat the butter over low heat in a 8 or 9" skillet or pan.  I have used cast iron skillets and spring form pans with success.  Sprinkle the brown sugar evenly over the butter.  Place the first pineapple slice in the center of the pan.  Arrange the remaining slices around the first and add the cherries in the center of each ring and additional as desired.  Set aside and prepare the cake batter.

Ingredients for the Cake Batter:

1 1/2 C. cake flour
1 C. sugar
1 1/2 t. baking powder
1/2 t. salt
3/4 C. milk
1/3 C. shortening
1 egg
1 t. vanilla

Measure all ingredients into a large bowl and blend 1/2 minute on low.  Scrape the bowl well.  Beat 3 minutes on high speed scrapping the sides of the bowl as needed.  Pour over the pineapple in the prepared pan spreading evenly.  Bake 40-45 minutes until a pick is inserted into the center of the cake comes out clean.  Invert the cake onto a rimmed plate.  Leave the pan over the cake for a few minutes before removing.  Serve warm or cold with whipped cream if desired. (Heck yes!) Serves 6-8.