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PINEAPPLE UPSIDE DOWN CAKE Recipe

   
 

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     PINEAPPLE UPSIDE DOWN CAKE

Category   Desserts - Breads
Sub Category   None
Servings   6 OR 8
Ingredients
2 TABLESPOONS BUTTER
1/2 CUP BROWN SUGAR
PINNEAPPLE SLICES
MARASCHINO CHERRIES
2 LARGE EGGS
1 CUP SUGAR
1 TEASPOON VANILLA
1/2 CUP HOT MILK
2 TEASPOONS BUTTER
 
1 CUP ENRICHED FLOUR
1 1/2 TEASPOONS BAKING POWDER
1/4 TEASPOON SALT
Instructions
TOPPING- MELT 2 TABLESPOON BUTTER IN 8 X 1 3/4 INCH ROUND DISH OR 8 SQUARE. BLEND IN 1/2 CUP BROWN SUGAR COVERING BOTTOM OF DISH. ARRANGE PINEAPPLE SLICES AND MARASCHINO CHERRIES ON TOP OF MIXTURE TO FORM A DESIGN.
BATTER- BEAT 2 EGGS UNTIL THICK AND LEMON COLORED. GRADUALLY ADD SUGAR, BEATING WELL AFTER EACH ADDITION. ADD VANILLA. TO 1/2 CUP OF HOT MILK ADD 2 TEASPOONS OF BUTTER (OR HEAT THEM BOTH IN THE MICROWAVE UNTIL THE BUTTER MELTS).
SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. THEN ADD TO THE EGG MIXTURE ALTERNATELY WITH MILK. MIX THOROUGHLY IT WILL BE ALMOST FLUID IN CONSISTENCY. NOT A HEAVY OR THICK BATTER. POUR THIS BATTER OVER THE PINEAPPLE AND BROWN BAKE IN SLOW OVEN (325)for about 40 minutes or until done. Use knive to loosen edge. Cool for about 5 minutes and then invert onto a serving plate. serve with whipping cream. Good both warm and cold.


Originally Submitted 7/23/2012





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