Pineapple Upside Down Cake |
| Name: |
Jennifer Miller |
| Base: |
Fort Belvoir |
| Recipe: |
Ingredients
1/4 cup butter 1/2 cup firmly packed brown sugar 6 slices canned pineapple slices in syrup, drained,syrup reserved 6 maraschino cherries 35 pecan halves ( I like mine chopped) 1 1/2 cups self-rising flour 1 cup granulated sugar 1/2 cup vegetable oil 1 egg 1 teaspoon vanilla whipped cream (optional) Directions
Preheat oven to 350 degrees F.
Melt butter in oven in a 10-inch cast-iron skillet.
Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
Arrange pineapple slices in bottom of pan.
Place a cherry in center of each pineapple ring.
Arrange pecans, rounded sides down, in and around pineapple; set aside.
Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
Add flour, sugar, oil, egg and vanilla.
Beat with electric mixer on low speed for 2 minutes, or until well blended.
Spoon batter over pineapple and pecans.
Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 5 minutes.
Turn out onto large serving plate.
Serve warm topped with whipped cream, if desired.
***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
Just adjust the baking time accordingly. |
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