Hawaiian Upside-Down Cake

Categories: Cakes | Desserts

Serves: 8 Servings

Ingredients:

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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

Instructions:
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2 Eggs
3/4 c C and H Granulated Sugar
1/2 c Reserved pineapple juice
1 ts Vanilla
1 1/4 c All-purpose flour
1 ts 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

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