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

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