Pineapple upside-down cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 8 oz pineapple rings |
| 1 | tablespoon | Unsweetened pineapple juice |
| 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 |
Directions
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