Pineapple Upside Down Cake

Zina Newton, Linville High School

  • 1/2 cup brown sugar
  • 1/3 cup butter
  • 8 slices pineapple, drained
  • 2 eggs
  • 2/3 cup sugar
  • 6 Tbsp pineapple juice
  • 1 tsp vanilla
  • 1 cup sifted flour
  • 1/3 tsp baking powder
  • 1/4 tsp salt
  • Cherries
  • Pecan halves

Melt butter in heavy 10 inch skillet. Sprinkle brown sugar evenly over butter. Arrange fruit and pecans on butter mixture. Beat eggs until thick and lemon colored. Beat in sugar gradually. Beat in pineapple juice and vanilla; sift flour, baking powder and salt; beat into egg mixture.

Pour over fruits.

Bake at 350° until wooden pick inserted in comes out clean.

Turn upside down on serving plate; serve warm with cream or whipped cream.





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