Pineapple Upside-Down Cake II

Name: Pineapple Upside-Down Cake II
Cuisine: null
Ingredients: 1 1/4 cup sifted Swansdown flour; 1/2 cup milk; 1 1/4 teaspoon Calumet baking powder; 1 1/4 teaspoon salt; 4 tablespoon butter or other shortening; 1 teaspoon vanilla; 3/4 cup sugar; 1/2 cup brown sugar, firmly packed; 1 egg, well beaten; 4 tablespoon butter; 1 cup crushed pineapple

Ingredients

1 1/4 cup sifted Swansdown flour
1/2 cup milk
1 1/4 teaspoon Calumet baking powder
1 1/4 teaspoon salt
4 tablespoon butter or other shortening
1 teaspoon vanilla
3/4 cup sugar
1/2 cup brown sugar, firmly packed
1 egg, well beaten
4 tablespoon butter
1 cup crushed pineapple

Directions

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy; add egg, then flour alternately, with milk a small amount at a time.
Beat after each addition until smooth; add vanilla.
Melt the other four tablespoons butter in iron skillet; add brown sugar and stir until melted.
Add pineapple and pour batter over mixture.
Bake in moderate oven fifty minutes.