Pineapple upside-down cakes

Yield: 4 servings

Measure Ingredient
1 can 8 oz pineapple rings
1 tablespoon Unsweetened pineapple juice
\N \N Concentrate, thawed
¼ cup Butter
1 large Egg
1 teaspoon Vanilla extract
½ cup Unsweetened pineapple juice
½ teaspoon Cornstarch
¼ teaspoon Cinnamon
2 tablespoons Butter
1 cup White flour
½ teaspoon Baking soda
½ teaspoon Baking powder

SYRUP

CAKE

To prepare syrup, drain juice from can of sliced pineapple into a small saucepan. Reserve the pineapple slices for use later. Add pineapple juice concentrate, spices, and cornstarch to saucepan. Mix well. While stirring constantly, bring to a boil over medium heat.

Boil 1 minute. Remove from heat, stir in butter, and set aside.

To prepare cake, beat together butter (or shortening) and egg until creamy. Add vanilla extract and pineapple juice; beat thoroughly.

Measure in flour, baking soda and baking powder. Beat just until blended. Batter will be thick. Set aside.

Lightly butter 4 glass pyrex baking dishes approximately 4" in diameter. Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for 25-30 minutes or until lightly browned. Remove from the oven. With a sharp knife loosen cake from baking dishes. Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers. Serve immediately.

Serves 4.

Submitted By JEANNE SWAFFORD On 10-17-94

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