Pineapple Upside Down Cake

I have been researching Pineapple Upside Down Cake for my new round of programs in February, and couldn't believe it when I saw a version in the Ketchup Cookbook! That drawing is fantastic - I'd actually like stationary with that on there, but the red gross cake is priceless. What on earth could ketchup offer this recipe? I don't want to taste and find out, but you might!

Pineapple Upside Down Cake

1/3 cup butter or margarine

1/3 cup light brown sugar, firmly packed

1/3 cup Heinz Tomato Ketchup

2 tsp. lemon juice

7 slices pineapple, well drained

1 1/3 cups sifted all-purpose flour

1 cup sugar

2 tsp. double acting baking powder

1/2 tsp. salt

1/3 cup hydrogenated vegetable shortening

2/3 cup milk

1 tsp. vanilla

1 egg

Heat oven to 300F. Melt butter in 9-inch cake pan or skillet; stir in sugar, ketchup and lemon juice. Arrange pineapple slices on ketchup mixture. (That even sounds bad.) Sift together into bowl, flour, sugar, baking powder and salt. Add shortening, milk and vanilla; beat 2 minutes. Add egg; beat 2 more minutes. Spread batter evenly over fruit. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Invert onto serving plate. Let stand a few minutes; remove pan. Serve warm with whipped cream. Makes 6 - 8 servings.

I should be on my way home with new books to talk about here and ready to blog about non-ketchup recipes by tomorrow, though I've been amazed at how many people enjoy the ketchup recipes! Do you have a favorite you want to share? Post it in comments or email me!