Pineapple Turnover Cake
3 tbsp shortening
1/3 cp brown sugar
4 slices canned pineapple
1/4 cp shortening (additional)
1 cp sugar
1 tsp vanilla
1 1/2 cps flour
2 tsp baking powder
1/2 tsp salt
1/2 cp milk
1 - Cream the 3 tbsp of shortening with the brown sugar; sprinkle over the bottom and sides
of an oiled baking dish or medium-sized frying pan; and arrange the slices of pineapple in the
bottom of the pan.
3 - Cream the remaining shortening; and gradually work in the sugar and vanilla.
4 - Beat the egg slightly and add.
5 - Sift the dry ingredients and add alternately with the milk to the first mixture.
6 - Pour the batter on top of the pineapple slices; and bake in a moderately hot oven, 375 degrees F.
for 40 minutes or until the cake is firm in the center.
7 - Then turn upside down so the pineapple slices are on top. Serve while still warm.