Hawaiian upside-down cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine |
| 1 | cup | C & H Golden Brown Sugar firmly packed |
| 1 | cup | Juice-pack crushed pineapple |
| 2 | Eggs | |
| ¾ | cup | C and H Granulated Sugar |
| ½ | cup | Reserved pineapple juice |
| 1 | teaspoon | Vanilla (drained measure) reserve juice |
| ¾ | cup | Shredded coconut |
| 4 | Maraschino cherries, chopped | |
| 1¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
Directions
TOPPING
CAKE
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 ½ 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