| 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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