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Cherry Upside-Down Cake

Yield twelve 3-inch squares


  • 1/2 cup firmly packed brown sugar
  • 1 (16-ounce) can tart cherries, undrained
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • Cherry Sauce
  • Whipped cream

How to Make It

  1. Grease a 13- x 9- x 2-inch baking pan; sprinkle brown sugar evenly over bottom of pan. Drain cherries, reserving juice for Cherry Sauce; add enough water to juice to equal 1 1/2 cups. Set aside. Spoon cherries evenly over brown sugar. Set aside.

  2. Cream shortening; gradually add sugar, beating well. Add egg, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

  3. Pour batter over cherries in pan. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and spoon Cherry Sauce over top. Garnish with whipped cream.

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