Pineapple Upside-Down Cake
Ingredients
2 cups flour
1 cup sugar
3 teaspoons baking powder
3 eggs
¾ cup butter or margarine
¾ cup milk
1 teaspoon vanilla
Pineapple Filling
½ cup brown sugar
2 8oz cans Dole Pineapples (8 pineapple rings)
¼ cup pineapple juice (juice from pineapples in can)
¼ cup butter or margarine
Maraschino Cherries
Method
1. Preheat oven at 350°.
2. Grease and flour a 10 inch round or square baking pan.
3. Melt butter, add brown sugar and pineapple juice; stir and combine all together; set aside.
4. Sift flour with baking powder; set aside.
5. Cream sugar and butter.
6. Add eggs and vanilla.
7. Add flour mixture and milk, alternately.
8. Arrange pineapple in 10 inch round pan, along with cherries in the center of the pineapple rings. Pour filling mixture over pineapple rings.
9. Pour cake mixture on top of arranged pineapple mixture.
10. Bake about 60 minutes or until done when a cake tester is inserted and comes out clean.
11. Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish. Continue to cool.
Pineapple Upside-Down Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
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Shirley-Ann Pearman
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