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Upside-down Pineapple Cake Recipe

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This recipe for Upside-down Pineapple Cake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Eastburn
Added: Sunday, February 11, 2007


For the Bottom of 8" X12" pan:

2 cups dark brown sugar
1 stick melted margarine
1 can drained sliced pineapple
maraschino cherries

For the cake:

a cup canola oil
1 jar dark molasses
2 cups boiling water
3 1/2 cups flour
1 tsp ginger
1 tsp cinnamon
1 1/2 tsp salt
1 cup sugar
2 eggs
1 tsp baking soda
2 tsp baking powder

Pan: spread sugar in the bottom of pan, drizzle with melted margarine, top with sliced pineapple and cherries.
Cake: Mix all ingredients with mixer. Use the boiling water to rinse out molasses jar, so that all the molasses is used. Make a drip pan out of aluminum to put under cake pan. Bake at 350F for 45 minutes.




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