Sunday, August 7, 2011




1/4 cup butter or margarine
2/3 cup packed brown sugar
1/3 cup karo light syrup
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
2 tsp vanilla

Heat oven to 350°F. Melt butter in microwave and add karo syrup and brown sugar. After greasing 9in or bundt pan lay pineapple slices and cherries pouring the sugar sauce mixture over the fruit.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

*I made this as my dad's birthday cake. I had originally planned on using a white cake mix I already had but discovered I had used half of it to make a peach crumble and had to hurry and find a recipe that included the cake. I usually am not a fan of scratch cakes because they just don't taste very good and are dry. This was more of a dense cake but it paired well with the heavyness of the sugar syrup and pineapple.

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