Pineapple Upside Down Cake

(1925 winner of the Hawaiian Pineapple Company Recipe Contest)

1 large can of either Crushed or Sliced Hawaiian Pineapple.
2 cups flour
2 teaspoons baking
1/2 teaspoon salt
1/2 cup butter or substitute
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla.
2 tablespoons butter
1 cup brown sugar

Drain the juice from 1 large can of either Crushed or Sliced Hawaiian
Pineapple. Sift 2 cups flour. Sift again with 2 teaspoons baking powder
and 1/2 teaspoon salt. Cream 1/2 cup butter or substitute, gradually add
1 cup sugar; cream well. Beat yolks and whites of 2 eggs separately.
Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk
alternately, mixing well. Fold the 2 beaten egg whites and 1 teaspoon
vanilla. Melt 2 tablespoons butter in large frying pan. Spread 1 cup of
brown sugar over pan. Add pineapple (if Sliced is used, place slices
closely together on the sugar; if Crushed, simply pour in the
well-drained fruit). Pour cake batter over fruit. Bake 45 minutes. [350
degrees] Turn upside-down on serving dish and garnish with maraschino
cherries. Whipped cream may be spread over top.

Source: Food Reference Newsletter
>From Ann In Fla




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