Source:

Patty Johnson

Serves/Makes:1 9-inch round cake

Ingredients

• 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

Preparation

• 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.

Comments

This is a recipe from my old reliable FANNIE FARMER COOKBOOK!