Recipe(tried): Pineapple Upside-Down Cake (Pillsbury, 1963)

Hi Charilu, Hope this recipe isn't posted too late for your friend's birthday. This is from the Pillsbury Family Cook Book 1963 Edition.

PINEAPPLE UPSIDE-DOWN CAKE

1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
1 (18 ounce) can sliced pineapple, drained
8 maraschino cherries or nut halves (optional)
FOR THE BATTER:
1 1/4 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1 teaspoon vanilla extract
whipped cream (for serving)

Preheat your oven to 350 degrees F

Melt butter in an 8- or 9-inch cake pan, in oven; then remove from oven. Blend in the brown sugar. Arrange pineapple slices over brown sugar mixture. Place a cherry or nut half in the center of each pineapple slice, if desired.

Sift flour with sugar, baking powder and salt into mixing bowl. Add shortening and milk. Blend well at low speed of mixer. Beat 1 1/2 minutes at medium speed or 225 strokes with a spoon. Add egg and vanilla extract; continue beating 1 1/2 minutes at low speed. Spoon batter over fruit.

Bake at 350 degrees F for 40 to 50 minutes, until cake is golden brown and springs back when lightly touched in center. Cool 5 minutes. Loosen sides with spatula and invert onto cake plate. Let stand about 1 minute before removing pan.

Serve warm or cold with whipped cream.

Source: Pillsbury Family Cook Book 1963 Edition