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January 01, 2005
Pineapple Upside-down Cake
Pineapple Upside-down Cake submitted by Robin
Cake Topping
1/3 cup butter
1/2 cup brown sugar
pineapple (sliced)
maraschino cherries
pecans (halved)
1/2 teaspoon vanilla
Cake Batter
2 eggs
2/3 cup sugar
6 Tablespoons pineapple juice from fruit
1 cup sifted flour
1/3 teaspoon baking powder
1/4 teaspoon salt
Prepare the pan by melting 1/3 cup butter in have skillet or baking dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained slices of pineapple over butter sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.
Batter - Beat eggs until thick (about five minutes). Gradually beat in sugar. Add pineapple juice and vanilla. Sift together flower, baking powder, and salt and beat into mixture all at once.
Pour batter into pan over fruit and nuts. Bake at 350 degrees for 45 minutes or until done. IMMEDIATELY turn upside-down on serving plate, but do not remove pan for a few minutes. This will give the brown sugar mixture an opportunity to drip down the side of the cake.
Posted by at January 1, 2005 02:31 AM