Recipe: Pineapple Upside Down Cake (7)

PINEAPPLE UPSIDE DOWN CAKE FOR COMPANY

3 tbsp. butter
3/4 c. brown sugar, firmly packed
1 (1 lb. 4 oz.) can crushed pineapple
12 Maraschino cherries, cut in half
3 c. flour, sifted
2 c. sugar
3 3/4 tsp. baking powder (double acting)
1 tsp. salt
3/4 c. shortening, soft
1 c. milk
1 1/2 tsp. vanilla

Melt butter in a 9x13-inch pan. Sprinkle with 3/4 cup firmly packed brown sugar. Drain well the crushed pineapple and spread over brown sugar. Cut in 1/2 and drain 12 Maraschino cherries and place round side down: 4 rows down and 6 across. Beat on low speed 2 minutes, scraping bowl while beating. Stop mixer and add 3 eggs, one at a time, 1/3 cup more if milk. Beat 2 more minutes. Then pour batter over pan prepared with butter and brown sugar and pineapple. Bake at 350 degrees for 45 minutes or more. Top should spring back when touched. When cake is bake and you remove it from oven, gently loosen sides from pan with butter knife. Then quickly place the bottom of rectangular Tupperware cake saver over cake and pan and carefully invert. Slowly remove the pan from the cake and you have a good pineapple upside down cake. Good Luck!

EXTRA MOIST PINEAPPLE UPSIDE DOWN CAKE

1 can (20 oz.) sliced pineapple
2 pkg. vanilla flavor instant pudding
10 maraschino cherries
1/2 c. firmly packed brown sugar
1 pkg. yellow cake mix
4 eggs
1 c. water
1/4 c. oil

Drain pineapple, reserve juice. Place slices in pan. Put cherry half in center. Mix juice with 1 package pudding mix, pour over pineapple and sprinkle brown sugar over this. Mix cake mix, eggs, water and oil. Blend for 4 minutes. Pour in pan. Bake 350 degrees for 55 to 60 minutes until cake leaves sides of pan. Cool for 5 minutes. Invert into platter let stand one minute then remove from pan. Serve warm.

PINEAPPLE UPSIDE DOWN CAKE

1 c. brown sugar
1 1/2 c. butter
Sliced pineapple or tidbits
Nuts to taste
3 eggs
1 c. sugar
5 tbsp. pineapple juice
1 c. flour
1 tsp. baking powder
Pinch of salt

Melt all butter and mix with brown sugar and place in 9x13-inch pan. Place fruit in pan and add nuts.

CAKE: Separate eggs and beat yolks, add sugar and fruit juice. Mix flour, baking powder and salt and sift into egg mixture. Beat whites stiff, fold into egg mixture. Pour over fruit sugar mixture in pan. Bake at 375 degrees for 30 minutes. This is fast, light and easy. Instead of pineapple use peaches.

AUNT MAE'S PINEAPPLE UPSIDE DOWN CAKE

1/4 lb. butter
3/4 c. dark brown sugar
1 can pineapple, sliced (reserve juice)
Maraschino cherries
1 box Pillsbury Plus yellow cake mix
Reserved juice & enough water to make 1 c. liquid
1/3 c. oil
3 eggs

Preheat oven to 350 degrees. In a 9" cast iron fry pan or 13x9-inch cake pan melt butter by placing in hot oven for about 5 minutes. When butter is melted, add brown sugar and stir until dissolved. Arrange pineapple in bottom of pan, add a cherry to center of each pineapple; set aside. Blend 1 cup liquid, 1/3 cup oil and 3 eggs well. Add cake mix, blend together on low speed, until moistened. Beat 2 more minutes on high. Pour batter slowly over pineapple. Bake 45 minutes or until toothpick is inserted and comes out dry. (TIP: Line oven rack with foil to prevent spills on oven floor.)

STACKED PINEAPPLE UPSIDE DOWN CAKE

1/2 c. pecans
1/4 c. oleo or butter
2/3 c. brown sugar, firmly packed
1 (20 oz.) can sliced pineapple, drained
2/3 c. Maraschino cherries, halved
1 pkg. yellow cake mix without pudding

CARAMEL FROSTING:
1/4 c. oleo
1/2 c. brown sugar
1 1/2 tbsp. milk
1 c. powdered sugar

Combine first two ingredients, spread evenly into 2 greased 9-inch round cake pans. Arrange pineapple slices, cherries and pecans on top. Prepare cake mix according to package directions. Pour into pans. Bake at 350 degrees for 30 to 40 minutes. Remove from pans, cool on rack. Stack layers, pineapple side on plate. Spread Caramel Frosting on side and end.

BUTTERSCOTCH PINEAPPLE UPSIDE DOWN CAKE

2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) pkg. (2 c.) Nestle's Toll House butterscotch morsels, divided
3/4 c. butter, softened and divided
2 (8 oz.) cans sliced pineapple, drained (reserve 3/4 c. juice)
8 maraschino cherries
1 c. sugar
2 eggs

Preheat oven to 350 degrees. In small bowl, combine flour, baking powder, and salt; set aside. In 10 inch cast iron skillet over low heat, combine 1 cup morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple and maraschino cherries in skillet. In large bowl, combine sugar, remaining butter, and eggs; beat until creamy. Gradually add flour mixture alternately with reserved 3/4 cup pineapple juice. Stir in remaining 1 cup morsels. Pour over pineapple. Bake at 350 degrees for 35 to 40 minutes. Immediately invert onto serving plate.

GINGERBREAD PINEAPPLE UPSIDE DOWN CAKE

8 slices canned pineapple (10 slices?)
1/4 c. butter or margarine
2/3 c. brown sugar
Walnut halves
1 1/2 c. flour
1 tbsp. ginger
1 tsp. cinnamon
1/4 tsp. each allspice, cloves, nutmeg
1 tsp. baking soda
1/2 c. margarine
1/2 c. sugar
2 eggs
1/2 c. molasses
1/2 c. water

In a large skillet (ovenproof or cast iron) melt 1/4 cup margarine over low heat. Add brown sugar, stirring until dissolved. Remove from heat, arrange pineapple slices over melted sugar, one slice in center. Arrange walnuts between slices. Sift dry ingredients together. In mixer bowl cream butter and sugar. Add eggs and beat until smooth. Add molasses and water gradually, beating at low speed. Add dry ingredients slowly beating until just smooth. Pour batter over pineapple, spreading evenly. Bake at 350 degrees for 40 to 45 minutes. Let stand for 5 minutes on wire rack. Loosen edges of cake and invert on serving plate, shaking pan slightly to loosen. Serve with whipped cream.