Pineapple upside down cake (fruit sweet)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; melted |
| ⅓ | cup | Butter |
| ¾ | cup | Fruit Sweet; divided |
| 1 | cup | Pineapple, sliced; in its own juice (about 20 oz) |
| 16 | Walnut or pecan halves | |
| 1 | Egg | |
| 2 | teaspoons | Vanilla |
| ⅔ | cup | Milk |
| 1½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
Directions
Combine 2 tablespoons melted butter and ¼ cup Fruit Sweet. Spread evenly in a 9" square or round pan. Drain pineapple, reserving ¼ cup of the juice. Arrange pineapple rings in pan. Arrange nuts around pineapple.
In a large bowl, combine ½ cup Fruit Sweet and ⅓ cup butter.
Blend in slightly beaten egg and vanilla. Add reserved juice and milk. In a separate bowl, combine flour, baking powder, and salt. Add to batter. Pour batter over pineapple.
Bake 25-35 minutes, until cake springs back when lightly touched. Turn upside down onto serving platter and let set a few minutes.
Fruit Sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 ~ 320; Vashon Island, WA 98070