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Hawaiian Upside-down Cake
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients:
-----TOPPING----- 1/3
cup
Butter or margarine 1
cup
C & H Golden Brown Sugar,
- firmly packed
1
cup
Juice-pack crushed pineapple,
- (drained measure)
reserve juice 3/4
cup
Shredded coconut 4
Maraschino cherries,
chopped
-----CAKE----- 2
Eggs 3/4
cup
C and H Granulated Sugar 1/2
cup
Reserved pineapple juice 1
teaspoon
Vanilla 1 1/4
cups
All-purpose flour 1
teaspoon
Baking powder 1/2
teaspoon
Salt
Directions:
Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes.
Invert on serving plate. Makes one 10-inch cake. 8 servings.
Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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