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Pineapple Upside Down Cake
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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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