Prep Time 15m
Cook Time 35m
Ready Time 60m
Yield 9 servings


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 (8 oz.) can pineapple tidbits, drained, reserve 1/4 cup juice for cake
  • 2/3 cup Smucker's® Apricot Preserves
  • 9 maraschino cherries, drained, cut in half
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • Whipped cream
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 9-inch round cake pan with no-stick cooking spray.
  • Step 2Combine drained pineapple, preserves and cherries. Spread evenly in bottom of prepared pan.
  • Step 3Beat flour, sugar, baking powder, shortening, egg, vanilla, milk and 1/4 cup pineapple juice in large bowl with electric mixer until evenly moistened. Beat on medium-high speed for 2 minutes. Spoon over pineapple layer.
  • Step 4Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto serving plate. Let rest 5 minutes. Remove pan. Serve slightly warm with whipped cream.
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