Pineapple Upside-Down Loaf

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees F. Generously butter the
bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan.
Cut pineapple rings in half. Place 4 pineapple-ring
halves decoratively on the bottom of the prepared pan,
and the remaining 4 halves standing along the long
side of the pan. Place cherry halves, cut-side-down,
in the center indentations of the pineapple-halves.
Sprinkle bottom and sides of the pan with 1 1/2
packets of the crumb mixture from coffee-cake mix.
Discard remaining crumb mixture. Prepare bags of
coffee-cake mix with eggs as package directs, but use
the milk instead of water called for. Squeeze batter
from both bags gently over streusel, pineapple, and
cherries. Let stand 10 minutes. Tap pan gently on
counter to release any air bubbles. Bake 40 to 50
minutes, or until a wooden pick inserted in the center
comes out clean. Let cool on a wire rack for 20
minutes. With a long, serrated knife, cut the top of
the bread level with the top of the pan. Invert bread
onto a serving plate while warm. To serve, cut with a
sharp (not serrated) knife.
Yield: 1 loaf Preparation time: 10 minutes Baking
time: 40 to 50 minutes
Recipe from: Parnets magazine, November 1986
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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