Pineapple Upside Down Cake
Submitted by;
Louise ~ Independence, MO


For this recipe I use 12 inch electric frying pan

1 large can Dole sliced pineapple 
(lay them out on a paper towel to partially drain and dry) 
Reserve the juice!

Beat:
4 eggs 
until thick and lemon-colored.  About 5 minutes (this makes the cake more fluffy)

Gradually beat in:
1-1/3 cups sugar 
 
Beat in all at once:
12 tablespoons juice from fruit (3/4 cup)
2 teaspoons flavoring (I use vanilla or lemon extract)

Add dry ingredients all at once:
2 cups Gold Medal Flour
1 teaspoon baking powder 
1/2 teaspoon salt 
 
When batter is ready I heat my skillet to 250 degrees; put in 6 Tbsp.
oleo and after that is melted I put in brown sugar (about 1-1/2 cups)
sprinkled over oleo. Next I transfer the pineapple slices to the pan 
and arrange them, then cherries placed in the center hole of the 
pineapple (to look more festive).  Pour batter over pineapple.  Cover 
with lid; make sure the vent is CLOSED.  

Don't peek!  Check after about 40-45 minutes.  My skillet takes about 
45 minutes.  When you test it a little of the dough will show; that 
is o.k.  Flip cake on plate or cardboard covered with aluminum foil.
 
Flip the pan as soon as you have tested it done.  Let the pan set a few
minutes so brown sugar mixture will run down over cake instead of clinging
to pan.

This is a family favorite!





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