Mason Jar Upside Down Pineapple Cake
Mason Jar Upside Down Pineapple Cake
You will need:
12 4oz mason jars
12 maraschino cherries
1 can of Crushed Pineapple Juice drained
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk
Preheat oven to 350.
Mix the flour, baking powder and salt. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Set aside.
Spray each mason jar with cooking oil like pam. Place 1 cherry on the bottom of each jar. Place 1 tbs of crushed pineapple on top of each cherry.
Pour batter into each jar only filling about half way. 
Place all jars on a cookie sheet and bake for 15-20 minutes or until golden brown on top. Remove from oven and let cool for about 10 minutes. Serve right in the jar or tip upside down to remove cake. Place seal tight lids on top and store in the fridge for up to 1 week. Enjoy!
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