Grandma's pineapple upside-down cake (her recipe card, circa 1962) — finally digitized her whole box this winter

Ingredients

• •1/2 stick 1/2 stick butter (57g)(Melted right in the pan)
• •3/4 cup 3/4 cup packed light brown sugar (150g)(Packed)
• •1 can 1 can (20 oz) sliced pineapple rings(Drained, save the juice)
• •1/2 cup 1/2 cup maraschino cherries(Stemless)
• •1 1/2 cups 1 1/2 cups all-purpose flour (180g)
• •1 cup 1 cup granulated sugar (200g)
• •1 1/2 tsp 1 1/2 tsp baking powder
• •1/2 tsp 1/2 tsp salt
• •1/3 cup 1/3 cup shortening (65g)(Can substitute butter)
• •3/4 cup 3/4 cup reserved pineapple juice(Topped up with milk if needed to reach 3/4 cup)
• •1 1 large egg
• •1 tsp 1 tsp vanilla extract

1. 1

   Melt butter in a heavy 10-inch skillet or cast iron pan over low heat. Add brown sugar and stir until combined. Remove from heat.

2. 2

   Arrange sliced pineapple rings over the brown sugar mixture, then fill the centers with maraschino cherries.

3. 3

   In a mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.

4. 4

   Cut the shortening into the sifted dry ingredients until the mixture is crumbly.

5. 5

   Add the reserved pineapple juice, egg, and vanilla extract to the bowl and beat until completely smooth. Gently pour the batter evenly over the pineapple topping.

6. 6

   Bake at 350°F for 40 to 45 minutes until a toothpick inserted into the center comes out clean.

   40 to 45 minutes

7. 7

   Let the cake cool in the pan for exactly 5 minutes (not a minute more or it sticks), then carefully invert onto a serving plate.

   5 minutes