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Recipe: Pineapple Upside-Down Cake (Betty Crocker Picture Cookbook)

Desserts - Cakes
PINEAPPLE UPSIDE-DOWN CAKE

FOR THE TOPPING:
1/3 cup butter
1/2 cup brown sugar
About 8 pineapple rings, with liquid from can of pineapple rings reserved
Maraschino cherries, to garnish
Pecan halves, to garnish
FOR THE CAKE BATTER:
2 eggs
2/3 cup sugar
6 tablespoons liquid from can of pineapple rings
1 teaspoon vanilla flavoring
1 cup sifted flour or cake flour
1/3 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F.

TO PREPARE THE TOPPING:
Melt butter in heavy 10-inch skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained pineapple slices over butter-sugar coating. Place cherries in center of pineapple slices and garnish with pecans between the pineapple slices.

TO PREPARE THE CAKE:
Beat eggs until thick and lemon-colored, about 5 minutes.

Gradually beat in sugar. Add pineapple liquid and vanilla, then beat in flour, baking powder and salt. Pour batter over topping.

Bake for 45 minutes, or until a wooden pick thrust into center of cake comes out clean. Immediately turn upside down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm.

Source: Betty Crocker's Picture Cook Book
MsgID: 0220976
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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