Pineapple Upside Down Cake
Source: Mom (from 1950 Betty Crocker Cookbook)

Ingredient/Size pan 10"round or 9x9" square 13x9"
     
Topping:    
butter 1/3 cup 1/2 cup
brown sugar 1/2 cup 3/4 cup
canned pineapple rings (reserve juice) 1 large can 1 large plus 1 small can
maraschino cherries    
     
Cake:    
eggs 2 3
sugar 2/3 cup 1 cup
juice from fruit 6 Tablespoons 9 Tablespoons
vanilla 1 teaspoon 1 1/2 teaspoons
flour 1 cup 1 1/2 cups
baking powder 1/3 tsp 1/2 tsp
salt 1/4 tsp 1/3 tsp


Melt butter in 10" round or 9x9" square pan (or 13x9' pan for larger cake). Sprinkle with brown sugar. Arrange pineapple slices over the butter/sugar mixture, place a cherry in the center of each slice.
Beat eggs until thick and lemon colored (5 min). Gradually beat in sugar. Beat in juice and vanilla all at once.
Sift together flour, baking powder and salt, beat into batter all at once. Pour batter over fruit.
Bake at 350 for 45 minutes, or until done. Turn cake upside down on serving plate, do not remove for several minutes so all the butter/sugar drains onto cake.


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