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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - May 28, 2010

Pineapple Upside-Down Cake

Serves: 9


  Download this recipe.

1/4 cup butter or stick margarine
2/3 cup packed brown sugar
1 (20-ounce) can sliced or crushed pineapple in juice, drained
Maraschino cherry without stem, if desired
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
Sweetened whipped cream, if desired

1. Heat oven to 350.

2. Melt butter in 10-inch ovenproof skillet or square pan, 9 X 9 X 2 inches, in oven. Sprinkle brown sugar over butter. Arrange pineapple on brown sugar, cutting one or more slices into pieces if necessary. Place cherry in center of each pineapple slice.

3. Beat remaining ingredients except Sweetened Whipped Cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pineapple.

4. Bake skillet 45 to 50 minutes, square pan 50 to 55 minutes, or until toothpick inserted in center comes out clean.

5. Immediately turn upside down onto heatproof plate. Let skillet or pan remain over cake a few minutes so brown sugar topping can drizzle over cake. Cool 15 minutes. Serve warm with Sweetened Whipped Cream.

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