From the Betty Crocker New Picture Cookbook given to me in 1967. I have cut down on the sugar from the original 1 cup and use canola or vegetable oil now instead of the shortening. For parties, multiply measurements by 1.5 (except use 2 eggs) and bake in a 9 x 13 inch pan.

Ingredients

9 serv.

butter↗1⁄3 cup
melted
brown sugar↗1⁄2 cup
packed
canned sliced pineapple↗1 can
drained (9 slices needed)
candied cherries↗9
or maraschino cherries, drained
walnut halves↗1⁄3 cup
or pecans
egg↗1
sugar↗2⁄3 cup
canola oil↗1⁄3 cup
milk↗2⁄3 cup
vanilla↗1 teaspoon
lemon flavoring↗1⁄2 teaspoon
optional
all-purpose flour↗1 1⁄3 cups
baking powder↗2 teaspoons
salt↗1⁄2 teaspoon

Step-by-step instructions

1
Melt butter in a 9 inch square pan or heavy 10 inch skillet.
2
Sprinkle brown sugar evenly over butter.
3
Arrange pineapple slices, cherries, and nuts in an attractive pattern on the brown sugar layer. Set aside.
4
Measure liquid ingredients into a bowl and beat for 1 minute.
5
Add dry ingredients, beat until blended smooth.
6
Pour batter gently over fruit, so as not to disturb your attractive pattern.
7
Bake at 350 degrees for 40-50 minutes.
8
Immediately turn upside down on serving plate. Leave pan over cake for a few minutes before lifting it off.

Source: food.com

Original recipe ↗

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