New Pineapple Upside Down Cake
I misplaced Nana’s recipe for a few years and developed this one by combining the best bits of a few recipes from cookbooks. It’s got more sauce and a lighter cake, so it’s also very good.
Set oven to 350°
4 tbsp. butter
1 cup brown sugar
Melt the butter in a pyrex pie plate and stir in the sugar, covering the bottom of the pie plate.
6 pineapple rings
6 marachino cherries
Place the pineapple slices in the pie plate, and put a cherry in the centre of each one.
1/2 cup butter
3/4 cup sugar
2 eggs, beaten
1 tsp. vanilla
Cream the butter and sugar, add egs and beat. Stir in vanilla.
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
Mix flour and baking powder and salt together. Stir into butter mixture, alternating with milk in three parts, starting and ending with flour. Stir after each addition until blended. Pour over pineapple stuff. Bake for 40 to 45 minutes, or until toothpick comes out clean.
Set oven to 350°
4 tbsp. butter
1 cup brown sugar
Melt the butter in a pyrex pie plate and stir in the sugar, covering the bottom of the pie plate.
6 pineapple rings
6 marachino cherries
Place the pineapple slices in the pie plate, and put a cherry in the centre of each one.
1/2 cup butter
3/4 cup sugar
2 eggs, beaten
1 tsp. vanilla
Cream the butter and sugar, add egs and beat. Stir in vanilla.
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
Mix flour and baking powder and salt together. Stir into butter mixture, alternating with milk in three parts, starting and ending with flour. Stir after each addition until blended. Pour over pineapple stuff. Bake for 40 to 45 minutes, or until toothpick comes out clean.