Recipe: Pineapple Upside-Down Cake (Bisquick recipe, 1970's)

PINEAPPLE UPSIDE-DOWN CAKE


2 tbsp. butter or margarine
1/4 cup brown sugar, packed
1 (8 1/2 oz.) can sliced pineapple, drained
Maraschino cherries
Walnut or pecan halves
FOR THE CAKE BATTER:
1 1/2 cups Bisquick
1/2 cup granulated sugar
1 egg
1/2 cup cold water (or milk)
2 tbsp. shortening
1 tsp. vanilla

Heat oven to 350 degrees F.

Melt butter over low heat in baking pan, 8x8x2-inches. Sprinkle with brown sugar. Arrange pineapple, cherries and nuts over sugar; set aside.

Blend (dry) Bisquick, granulated sugar, egg, 1/2 cup cold water, shortening and vanilla on low speed 1/2 minutes, scraping bowl. Beat 4 minutes medium speed. Pour over fruit in pan.

Bake 35 to 40 minutes or until wooden pick comes out clean. Invert at once onto serving plate. Leave pan over cake a few minutes.

Makes 9 to 12 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970