Recipe For Cooking Pineapple Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Pineapple Upside-Down Cake

Pan Preparation
1/3 C. butter
1/2 C. brown sugar
Pineapple, sliced (canned)
Maraschino cherries
Pecan halves
1/2 tea. vanilla extract or flavoring

Cake Batter
2 eggs
2/3 C. sugar
6 Tbsp. pineapple juice from fruit
1 C. sifted Gold Medal flour or Softasilk
1/3 tea. baking powder
1/4 tea. salt

Prepare the pan: melt butter in heavy cast iron skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained slices of pineapple over butter-sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.

Cake Batter: Beat eggs until thick and lemon-colored (5 min.). Gradually beat in sugar. Add pineapple juice and vanilla extract or flavoring.

Sift together flour, baking powder, and salt and beat into mixture all at once. Pour batter over fruit and nuts. Bake at 350 degrees F for 45 min. or until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few min.; brown sugar mixture will run down over cake instead of clinging to pan.

Serve warm, plain, or with whipped cream.