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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from The Queen's Cabinet, 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:  
8 slices pineapple rings, reserve juice
1/4 c butter, melted
2/3 c brown sugar
8 maraschino cherries
1/4 c pecan halves
1 c flour
3/4 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 c canola oil
1/2 c milk
1 egg
Directions:
Directions:
Preheat oven to 350º. Drain pineapple reserving 2 T of the juice.
Melt butter in a 10 inch heavy iron skillet over low heat. Add brown sugar stirring until sugar is melted and then remove from heat. Arrange pineapple, cherries and nuts on sugar mixture. Set aside.
Into a medium bowl sift flour, sugar, baking powder, and salt. Add oil and milk. With electric mixer beat together on low for 2 minutes. Add egg and reserved pineapple juice, beat 2 minutes longer.
Pour cake batter over pineapple. Bake 40-45 minutes. Let stand on wire rack for 5 minutes. With small spatula loosen cake from edge of skillet. Cover with serving plate, invert: shake gently then lift off pan. Serve warm. mat top with whipped cream if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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