Dole Pineapple Upside Down Cake

"Mele Kalikimaka (Merry Christmas) is the thing to say on a bright Hawaiian Christmas day!" croons Bing Crosby with the Andrew Sister's in 1950.. It is three weeks before Christmas here in Atlanta, GA and Cakes and Aprons is celebrating the beginning of the season with a dessert that hit its popularity in 1950 along with Tiki-themed parties and tropical drinks. This recipe is from a 1950's postcard from Dole Pineapple.

INGREDIENTS

3 Tablespoons of butter

1/2 cup of Brown Sugar

1 can of Pineapple Rings (Make sure to reserve the juice from the can - you will need it!)

Maraschino Cherries

1/3 cup shortening

1/2 cup of sugar

1 egg

1 teaspoon of vanilla

1 1/4 cup of flour

1/4 teaspoon of salt

1 1/2 teaspoons of baking powder

whipped creme (This is served alongside of the cake.)

DIRECTIONS

Prepare Topping First:

Melt 3 Tablespoons of butter in a 9" round or 8" X 8" X 2" square pan. Sprinkle with a cup of brown sugar. Over the sugar, spread four Dole Pineapples Set aside while making the cake part.

In a separate bowl, creme 1/3 cup of shortening with 1/2 cup of sugar. Add 1 egg, unbeaten, and 1 teaspoon of vanilla

Sift 1 1/4 cups of flour with 1 tsp. salt and 1 1/2 teaspoons of baking powder. Add this flour to the egg and shortening mixture, alternating between the 1/2 cup of syrup drained from the can of pineapples, beating smooth after each addition.

Spread batter over pineapple in the pan, and bake in moderate oven (350 degrees) for 50 to 60 minutes.

Turn out on plate . Serve warm with whipped creme. Serves 6 to 8.