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Pineapple Upside Down Cake

The Pineapple Upside Down Cake got its name because the cake is cooked with pineapple on the bottom, but when it is served, the cake is turned upside down, so the pineapple is on the top.

-1/4 cup butter
-1/2 cup brown sugar, firmly packed
-1 can sliced pineapple (1 pound, 4 ounce)
-Maraschino cherries (one for each pineapple ring)
-3 eggs
-1 cup granulated sugar
-1 cup flour
-1 teaspoon baking powder
-1/4 teaspoon salt

TOPPING: Melt the butter in a 10 inch skillet. Add the brown sugar and cook over low heat, stirring constantly, for about 10 minutes, or until the surface is covered with bubbles. Drain the pineapple, saving the syrup. Lay out the drained pineapple on the brown sugar, and place a Maraschino cherry inside each pineapple ring. Set aside to cool.
CAKE: Beat the eggs and sugar together until they are light and fluffy. Add 1/4 cup of the reserved pineapple syrup. Sift the flour with the baking powder and salt, and fold flour mixture into the egg mixture. When the brown sugar topping has cooled, and right before you are ready to bake the cake, pour the cake batter into the skillet, covering the brown sugar and pineapple slices. Bake in a preheated 350 degree oven for about 45 minutes. While the cake is still warm, loosen the edges with a spatula and turn the cake over onto a plate, so the brown sugar and pineapple slices are facing up. IMPORTANT NOTE: Do not pour the batter over the sugar and let the mixture sit a while before you bake it. If you do that, the cake will end up being soggy on top.

See also:
- More Hawaiian Cake Recipes
- Hawaiian Dessert Recipes
- Alphabetical Index to All Recipes

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