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"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

Janet's Pineapple Upside-Down Cake Recipe

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This recipe for Janet's Pineapple Upside-Down Cake is from Janet's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. butter
1 c. brown sugar
8 slices of canned pineapple, drained
8 maraschino cherries

3 eggs, beaten
1/2 tsp. salt
1 1/2 c. flour, sifted
1 1/2 tsp. baking powder
3/4 c. scalded milk
2 tbsp. butter
1 tsp. vanilla
Directions:
Directions:
Using the first 4 ingredients: Melt butter in skillet; spread brown sugar evenly over the melted butter. Place one slice of pineapple in center of the skillet and arrange other slices around this center slice. Place a cherry in center of each pineapple slice. Cover with the following batter using the next 8 ingredients:
Add salt to eggs and beat them until light and fluffy. Add sugar gradually and continue beating until thick and lemon colored. Sift flour and baking powder. Add flour mixture to the batter gradually, blending well. Scald milk and add butter. Add this hot mixture all at once to the batter and stir quickly until thoroughly blended. Add vanilla and blend. Pour over pineapple slices in skillet.
Bake at 350º for 45 minutes or till center tests done when a toothpick is inserted and comes out clean.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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