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Pineapple upside down cake Recipe

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This recipe for Pineapple upside down cake is from The Peterson Family Cookbook Project, 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:  
Filling:
1/4 C butter
1/2 C firmly packed brown sugar
Large cans pineapple rings (or crushed pineapple)- drain and reserve liquid

Cake:
3 eggs
1C sugar
1tsp vanilla
1/4C reserved pineapple juice
1C flour
1 tsp baking powder
1/2 tsp salt
Directions:
Directions:
preheat oven 350º
Melt the butter in a heavy 10" skillet which can be placed in the oven. Add the brown sugar and heat slowly stirring constantly for about 10 minutes, until bubbly over entire surface. Cover with drained pineapple.

Beat eggs and sugar until fluffy. Add flour, etc to make batter. Pour over pineapple rings. Bake 45 minutes. While still warm, turn upside down onto a plate.

For a variation- use 2 cans of pears instead of pineapple/juice (slice canned pear slices in half lengthwise), then add 1 tsp ground ginger, 1 tsp cinnamon, and 1/4tsp ground cloves to batter, for pear upside down gingerbread.

 

 

 

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