modern pineapple upside down cake
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| 1/4 cup | butter or margarine |
| 1/2 cup | brown sugar, packed |
| 1 can | 8-1/2oz., pineapple slices, drained & cut in halves |
| | maraschino cherries |
| | pecan halves |
| 1 package | yellow cake mix |
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| heat oven to 350 degrees. melt butter over low heating 9" layer pan. |
| sprinkle brown sugar evenly over butter. arrange pineapple halves and |
| cherries to form a nice design on top of brown sugar. place pecans |
| where they will fit into design. prepare cake mix according to package |
| directions. pour half of batter evenly over fruit. bake 35 to 45 |
| minutes or until toothpick inserted in center of cake comes out clean. |
| invert cake immediately by placing plate over top of cake pan, flip |
| holding tight so plate is on bottom. tap bottom of cake pan all over |
| and lift pan gently off cake. if some of topping is left in pan, gently |
| with a table knife, replace topping onto cake where it's missing. |
| now you have half the cake batter left. you could just bake the layer, |
| cool and freeze for later use or you could make a second pineapple |
| upside down cake, or make a few cupcakes. the cupcakes would take 15 to |
| 18 minutes to bake. |
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| (ID: 77239) Mirror: rec.food.recipes: Thu, Apr 1, 2004 |