Pineapple Upside-Down Cake Recipe
Ingredients
| Brown sugar | 7 Cup (112 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Pineapple | 1 Can (10 oz), sliced | |
| Sugar | 2 Cup (32 tbs) | |
| Flour | (as required) | |
| Eggs | 2 | |
| Baking powder | 2 Teaspoon | |
| Cream | 2 Cup (32 tbs) | |
| Vanilla | 1 Teaspoon |
Directions
Sprinkle brown sugar and butter in bottom of iron skillet or pan.
Drain pineapple; reserve juice.
Layer pineapple over brown sugar.
Mix 1 cup sugar, 2 cups flour, 1 egg, baking powder, 1 cup cream and vanilla thoroughly; pour over pineapple.
Bake at 350 de- grees for 20 minutes or until cake tests done.
Invert on plate.
Combine remaining sugar and 2 table- spoons flour; mix well.
Heat remaining cream and reserved juice in saucepan; stir in sugar mixture until blended.
Cook until slightly thickened.
Beat egg well; add small amount of cream mixture to egg, stirring constantly.
Return egg mixture to saucepan; cook, stirring constantly, until thickened.
Serve sauce with cake.
Drain pineapple; reserve juice.
Layer pineapple over brown sugar.
Mix 1 cup sugar, 2 cups flour, 1 egg, baking powder, 1 cup cream and vanilla thoroughly; pour over pineapple.
Bake at 350 de- grees for 20 minutes or until cake tests done.
Invert on plate.
Combine remaining sugar and 2 table- spoons flour; mix well.
Heat remaining cream and reserved juice in saucepan; stir in sugar mixture until blended.
Cook until slightly thickened.
Beat egg well; add small amount of cream mixture to egg, stirring constantly.
Return egg mixture to saucepan; cook, stirring constantly, until thickened.
Serve sauce with cake.
Chef
