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Irene Delph's Pineapple Upside Down Cake Recipe

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This recipe for Irene Delph's Pineapple Upside Down Cake is from Patricia Caswall Delph 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:  
INGREDIENTS: 1 stick butter(4 oz), 1 cup brown sugar, 8 slices pineapple, 8 maraschino cherries, 3 eggs beaten, 1 ½ cup sugar, 1 ½ cup flour, 1½ tsp. baking powder, ¾ cup milk, 2T. butter, 1 tsp vanilla.
Directions:
Directions:
Melt 2 TBS butter in iron skillet. Add brown sugar. Mix well. Place pineapple slices in pan & place cherries in each pineapple center. In saucepan, warm milk and stick of butter until butter melts. Add salt to beaten eggs and beat together. Add sugar gradually until thick and yellowish color. Add baking powder and flour to batter, gradually blend. Add scaled milk and butter all at once to batter and stir. Add vanilla and blend. Pour mixture over pineapple slices very slowly. Bake in an iron skillet or a pan with lid, on top of stove until done. Low heat for 25-35 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is one of David & Tim's favorite desserts that their mom made them. It took years for Rebecca & I to get the correct recipe. I think this is it! Ha ha ha! Enjoy!

 

 

 

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