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Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from Cooking with Grandma Sheree, 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!

Sheryl Gill


Fruit Mixture:
c. butter
1 c. dark brown sugar
1 large (15 oz.) can crushed pineapple

c. softened butter
1 c. sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
tsp. salt
1 c. milk

Heat oven to 350. Melt butter in a 10" cast iron skillet, or a heavy skillet which can be put in the oven. Add brown sugar, and drained crushed pineapple. Cook mixture until it bubbles.

Whisk together dry ingredients. Cream together butter and sugar. Add egg and beat together for 2 minutes. Measure milk and add vanilla. Stir in 1 cup of the flour mixture, the milk mixture, then the remaining flour mixture. Beat for 30 seconds, or only until combined. Pour batter over fruit mixture. Bake for 40 to 50 minutes or until cake tests done. Immediately turn upside down on serving plate.Leave pan over cake a few minutes to allow fruit mixture to drain over cake. Serve warm with whipped cream.




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