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Prepare the Pan: Preheat oven to 350°F (175°C). Melt butter in a 9-inch round cake pan over low heat. Evenly distribute brown sugar over the melted butter. Arrange pineapple slices on top of the brown sugar, placing a cherry in the center of each ring.
Make the Batter: In a large bowl, whisk together flour, shortening, granulated sugar, baking powder, and salt. In a separate bowl, whisk together pineapple juice, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Bake: Pour batter evenly over the pineapple and cherries in the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Invert: Let the cake cool in the pan for about 15 minutes. Place a serving plate upside down on top of the pan. Invert the pan and plate together. Gently lift off the pan.
Tips and Variations:
Spice it Up: Add a pinch of cinnamon or nutmeg to the brown sugar mixture for extra flavor.
Nutty Twist: Replace maraschino cherries with pecans for a different texture.
Milk Substitute: If you don’t have pineapple juice, you can use milk instead. The flavor will be slightly different.
Inversion Timing: Don’t wait longer than 15 minutes to invert the cake, as the sugar will harden and make it difficult to remove.
Enjoy your delicious Pineapple Upside-Down Cake!
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