Hawaiian upside-down cake

 
                         HAWAIIAN UPSIDE-DOWN CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TOPPING-----
      1/3   c            Butter or margarine
    1       c            C & H Golden Brown Sugar
                         -- firmly packed
    1       c            Juice-pack crushed pineapple
                         -- (drained measure)
                         -- reserve juice
      3/4   c            Shredded coconut
    4                    Maraschino cherries, chopped
                         -----CAKE-----
    2                    Eggs
      3/4   c            C and H Granulated Sugar
      1/2   c            Reserved pineapple juice
    1       t            Vanilla
    1 1/4   c            All-purpose flour
    1       t            Baking powder
      1/2   ts           Salt
 
   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 1/2 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
  
 
 
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