PINEAPPLE UPSIDE-DOWN CAKE
3 tablespoons butter
3/4 cup brown sugar, packed
6 slices pineapple (one 20 ounce can pineapple chunks, well drained)
Maraschino cherries
Walnuts or pecans
One-Egg Cake Batter (recipe follows)
In a 9x9x2-inch cake pan, melt butter and sprinkle with brown sugar. Arrange pineapple, cherry and nut halves on sugar mixture in a design. Cover with batter.
Bake in moderate oven (375 degrees F) about 35 minutes. Let cake stand about 5 minutes before turning out on serving plate.
Serve warm, with whipped cream, if desired.
ONE-EGG CAKE BATTER
Makes 1 (9-inch) cake
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cream butter; add sugar and beat until light. Add egg and beat well. Add sifted dry ingredients with milk and beat until smooth.
Makes 9 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
3 tablespoons butter
3/4 cup brown sugar, packed
6 slices pineapple (one 20 ounce can pineapple chunks, well drained)
Maraschino cherries
Walnuts or pecans
One-Egg Cake Batter (recipe follows)
In a 9x9x2-inch cake pan, melt butter and sprinkle with brown sugar. Arrange pineapple, cherry and nut halves on sugar mixture in a design. Cover with batter.
Bake in moderate oven (375 degrees F) about 35 minutes. Let cake stand about 5 minutes before turning out on serving plate.
Serve warm, with whipped cream, if desired.
ONE-EGG CAKE BATTER
Makes 1 (9-inch) cake
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cream butter; add sugar and beat until light. Add egg and beat well. Add sifted dry ingredients with milk and beat until smooth.
Makes 9 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
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