| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Cakes | 8 | Servings | |
INGREDIENTS
| 1 | cn | Pineapple Slices In Syrup |
| (1 pound 4 ozs) | ||
| 1/4 | c | Butter |
| 2/3 | c | Brown Sugar, Firmly Packed |
| Maraschino Cherries | ||
| 1 | c | Unbleached Flour, Unsifted |
| 3/4 | c | Granulated Sugar |
| 1 1/2 | ts | Baking Powder |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| 1/4 | c | Vegetable Oil (Or Solid |
| Vegetable Shortening) | ||
| 1 | lg | Egg |
| 1/4 | ts | Grated Lemon Rind |
| 1 | ts | Lemon Juice |
| 1 | ts | Vanilla Extract |
INSTRUCTIONS
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice. Combine the flour, sugars, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm. VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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