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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes