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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 62.8mg
Sodium: 43.5mg
Potassium: 191.9mg
Carbohydrates: 48.6g
Fiber: 1.7g
Sugar: 7.7g
Protein: 9g