"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Upside Down Cake Recipe

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

Contributor:  
Contributor:  
Camille Allocca
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick + 3 tbsps. butter
3/4 cup dark brown sugar
1 (20 oz.) can pineapple slices
10-12 maraschino cherries
1 cup sugar
2 eggs
2 cups flour
3/4 cup milk
2 tsps. baking powder (plus a little bit more)
1 tsp. vanilla

Directions:
Directions:
With 3 tbsps. butter, butter a 9x13x2 pan. Sprinkle brown sugar on bottom of pan. Put pineapple slices on top of brown sugar. Put 1/2 cherry in each pineapple circle and in each space in pan.

Mix stick of butter in mixing bowl. Add sugar, eggs, flour, milk, baking powder, and vanilla, mixing after each ingredient is added.

Butter side of pan with pineapples in it. Add batter to pineapples in pan.

Bake at 325 degrees for 40 to 50 minutes or until toothpick inserted in cake comes out clean. Cool for 5 minutes. Invert a cookie sheet or jelly roll pan over cake pan and turn cake upside down (keeping the two tightly pressed together). Serve warm (or at room temperature).

 

 

 

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