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OF THE 1940'S & 50'S






Pineapple Upside-Down Cake
Pineapple Upside-Down Cake Pineapple Upside-Down Cake

What more fun can you have by making, and serving, this delicious and decadent cake!  Everyone enjoys a slice, or two, for dessert and its' presentation brings smiles to everyone's face.  Enjoy!

Your Host,  Brad

12 Tbl butter
1 cup dark-brown sugar
1/4 cup pineapple juice
5 whole pineapple rings
5 Maraschino cherries
1/2 cup milk
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar

Preheat the oven to 400F.  Melt 4 tablespoons of the butter in an oven-proof skillet or an 8 to 9 inch cake pan.  Stir in the brown sugar and continue to stir over low heat until it dissolves.  Remove from the heat and add the pineapple juice.

Arrange the pineapple rings in one layer in the pan and place a cherry in the center of each; set aside.

Melt the remaining 8 tablespoons butter in a small pan.  Remove from the heat and stir in the milk and egg, beating well.  Mix the flour, baking powder, salt, and sugar in a bowl, then add the milk-egg mixture and beat until smooth.  Pour over the pineapple slices and bake for about 35 minutes, or until a toothpick comes out clean.

Let cool in the pan for 10 minutes then invert onto a flat dish at least 2 inches wider than the cake so that the fruit side is up.


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