Print Friendly Recipe
- Patty Johnson
Serves/Makes:1 9-inch round cake
- 12 Tbs (175 ml). butter
- 1 cup (225 ml) dark-brown sugar
- 1/4 cup (60 ml) pineapple juice
- 5 whole pineapple rings
- 1/2 cup (125 ml) milk
- 1 egg
- 1-1/2 cups (350 ml) flour
- 2 tsp (10 ml). baking powder
- 1/2 tsp (2 ml). salt
- 1/2 cup (125 ml) granulated sugar
- Preheat the oven to 400 degrees (200 C.).
- Melt 4 Tbs (60 ml). of the butter in oven proof skillet (or 8 inch or 9 inch cake pan).
- Stir in the brown sugar. Continue to stir over low heat until dissolved.
- Remove from heat and add the pineapple juice.
- Arrange the pineapple rings in one layer in the pan. Set aside.
- Melt the remaining 8 Tbs (125 ml). butter in a small pan.
- Remove from heat.
- Stir in milk and egg, beating well.
- Mix the flour, baking powder, salt and granulated sugar in a bowl.
- Add milk-egg mixture and beat until smooth.
- Pour over the pineapple slices.
- Bake for about 35 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes.
- Turn out onto a plate, fruit side up.
- Serve it with whipped cream, if you want.
- This is a recipe from my old reliable FANNIE FARMER COOKBOOK!
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