| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 8 | servings | |
INGREDIENTS
| 1 | tb | Stick Margarine; Melted |
| 1/3 | c | Packed Dark Brown Sugar |
| 1 | ts | Rosemary; Chopped |
| 6 | Pineapple Rings In Juice | |
| 1 1/4 | c | All-Purpose Flour |
| 1 1/2 | ts | Baking Powder |
| 1/8 | ts | Salt |
| 1/4 | c | Stick Margarine; Softened |
| 2/3 | c | Granulated Sugar |
| 1 | ts | Vanilla Extract |
| 1 | lg | Egg |
| 1/2 | c | Skim Milk |
| Rosemary Sprigs; Optional |
INSTRUCTIONS
Preheat oven to 350°. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mixture; set aside. Combine flour, baking powder, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer until well blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Pour batter over pineapple slices. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Garnish with rosemary sprigs if desired. Serve warm. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct 23, 1999, converted by MM_Buster v2.0l.
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