"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 Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Hampton Bundy
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. butter
1/4 c. brown sugar (packed)
3 drained pineapple slices
pecan halves and maraschino cherries (optional)

1/2 the batter for Dinette Cake (recipe in this cook book)

Directions:
Directions:

Preheat oven to 350. Grease sides of a 9 x 5 x 3 inch loaf pan. Melt butter in bottom of pan. Sprinkle sugar evenly over butter.

Arrange pineapple in attractive pattern on butter-sugar coating. Decorate with pecan halves and cherries if you wish. Pour half the batter over fruit.

Bake cake about 40 minutes, until toothpick stuck into center comes out clean. Immediately after removing from oven, turn upside-down on serving plate. Leave pan upside down a few minutes so that brown sugar mixture will run down over cake.

Serve warm with whipped cream.


Use remaining half of Dinette Cake batter to make cupcakes. For cupcakes, heat oven to 400, fill muffin cups half full of batter and bake 18-20 minutes.

 

 

 

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