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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 Family Favorites , 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 can sliced pineapples, 8 ounces
1/4 cup packed brown sugar
3 tablespoons butter, melted, divided
4 pecan halves
3/4 cup all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 egg, lightly beaten
1/4 cup milk
Directions:
Directions:
Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl combine the brown sugar and 2 tablespoons butter; stir until sugar is dissolved. Pour into an ungreased 6" round baking pan. Arrange pineapple slices in a single layer in pan; place pecans and cherries in center of slices.

In a small mixing bowl, combine the flour, sugar, baking powder, salt, and allspice. Add the egg, milk, pineapple juice, and remaining butter.; beat until just combined. Spoon over pineapple.

Bake at 350º for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto serving plate. Serve warm.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I use a cast iron skillet.

 

 

 

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