| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1/2 | Recipe yellow cake batter; see index (use 1 egg and 1 egg yolk) | |
| 1 | c | Caramel pan spread |
| 1 | cn | (8 ounce) pineapple rings; drained |
| Maraschino cherries or pecan halves | ||
| 2 | tablespoons light corn syrup |
INSTRUCTIONS
Preheat oven to 350.° Spread caramel pan spread in bottom of 9 inch round cake pan. Arrange pineapple rings in pan. Fill centers of rings with cherries or pecans. Pour batter into pan; bake for 35 to 40 minutes, or until golden brown, top springs back when lightly touched, and cake shrinks from sides of pan. Remove from oven, cover with serving plate and invert. Remove pan. Cool to lukewarm before cutting; serve with whipped cream if desired. CARAMEL PAN SPREAD 1/4 cup vegetable shortening 2 tablespoons butter, at room temperature 1 1/4 cups firmly packed light brown sugar 2 tablespoons water 1/4 teaspoon salt Mix together until smooth and creamy. Keeps indefinitely in refrigerator. Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net> on Aug 15, 1997
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