Pineapple Upside Down Cake:
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Here is the old fashioned favorite of all kids, tall and small. |
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What you need. |
What you do. |
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2 twenty oz. cans unsweetened crushed pineapple. 1 ten oz. bottle
maraschino cherries. |
Drain the pineapple and the cherries completely. Reserve 1/2
cup of the pineapple juice. |
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1/2 cup margarine. 1 & 2/3 cups granulated sugar. 2 eggs.
2 tsp. vanilla extract. |
In a large mixing bowl, cream the margarine with the sugar until
smooth. Add the eggs and vanilla. Beat mixture until smooth. |
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3 cups all purpose flour. 1/2 tsp. salt. 5 tsp. baking powder. |
In a suitable bowl, sift the flour, salt, and baking powder together. |
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1 cup milk. 1/2 cup pineapple juice. |
To the sugar and egg mix, add the flour mix and the milk by thirds,
beat until mixed. Beat in the pineapple juice. |
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Preheat oven to 375 deg. |
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4 tbsp. melted margarine. 1 cup brown sugar. |
Place baking parchment in the bottom of a 9 X 12 cake pan. Spread
the margarine over the parchment. Spread the brown sugar evenly
over the parchment. Arrange the cherries in a desired pattern
and spread the pineapple over them. |
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Cover the pineapple with cake batter and bake for 35 to 40 minutes.
Test the center of the cake with a toothpick. The cake is done
when the toothpick comes out clean. |
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Allow the cake to cool and turn it out carefully on a cookie
sheet or large platter. |