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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 2014 YP Family Cookbook, 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:  
1/2 cup butter, melted
2/3 cup brown sugar, packed
3 cups fresh pineapple, peeled, cored and cut into 1 inch chunks
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1 tsp vanilla
3/4 cup milk
1/2 cup butter, softened
2/3 sugar
Directions:
Directions:
Preheat oven to 350º. In a small bowl stir together melted butter and brown sugar; spread the mixture evenly in a well buttered 9 inch round pan. Pat the pineapple very dry and arrange it evenly on top of the sugar mixture. Sift together flour, baking powder, salt and cinnamon. In a large bowl, cream the softened butter with the sugar until mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan. Bake for 40-45 minutes. Let cake cool on rack for 15 minutes, invert the cake onto a plate. Serve.

 

 

 

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