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Pineapple Upside Down Cake

Source of Recipe

net


List of Ingredients

PINEAPPLE UPSIDE DOWN CAKE

Topping:

cup butter

1/2 cup brown sugar

About 8 pineapple rings, with liquid from can of pineapple rings reserved

Maraschino cherries, to garnish

Pecan halves, to garnish

Cake batter:

2 eggs

2/3 cup sugar

6 tablespoons liquid from can of pineapple rings

1 teaspoon vanilla flavoring

1 cup sifted flour or cake flour

1/3 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees. Melt butter in heavy 10-inch skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained pineapple slices over butter-sugar coating. Place cherries in center of pineapple slices and garnish with pecans between the pineapple slices.

Beat eggs until thick and lemon-colored, about 5 minutes. Gradually beat in sugar. Add pineapple liquid and vanilla, then beat in flour, baking powder and salt. Pour batter over topping and bake for 45 minutes, or until a wooden pick thrust into center of cake comes out clean. Immediately turn upside down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm



Recipe