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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Pollard
Added: Monday, March 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
1 stick of butter
1 c. of brown sugar (or 1/2 c. white and 1/2 c. brown )
8 slices of pineapple (large can) I use pineapple in natural juices but my mother always used the regular (sweetened) juice.
cherries, drained
pecan halves

Batter-
3 eggs room temperature
1 c. sugar
1 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. of pineapple juice

Directions:
Directions:
Beat eggs until thick and lemon colored, gradually beat in sugar. Add flour sifted with baking powder and salt. Add juice. Beat thoroughly - pour over fruit.

Bake at 325 degrees 45 - 50 minutes. Cool 10 minutes and then turn upside down onto plate.

Topping:
Melt butter in 10 inch cast aluminum skillet. Remove from burner and stir in sugar until dissolved. Arrange pineapple (as many slices as will fit in a circle) with one in the center. Place a cherry in center of each pineapple slice and nuts in between pineapple slices.

Batter:
In a separate bowl - beat eggs until thick and lemon colored, gradually beat in sugar. Add flour sifted with baking powder and salt. Add pineapple juice. Beat thoroughly - pour over fruit.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Bake at 325 degrees 45 - 50 minutes. Cool 10 minutes and then turn upside down onto plate
Personal Notes:
Personal Notes:
Be sure to turn cake over after 10 minutes of cooling so topping has a chance to absorb into the cake and will be moist. It gets better! You can make the day before.

 

 

 

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