Pineapple upside-down cake

Pineapple upside-down cake

Ingredients/Components

• sugar - 2/3 c
• eggs - 2 item
• vanilla - 1 tsp
• salt - 1/4 tsp
• flour - 1 c
• brown sugar - 1/2 c
• baking powder - 1/3 tsp
• margarine - 1/3 c
• large can sliced or crushed pineapple, drained - 1 item
• fruit juice from pineapple - 6 Tbsp
• approximately 10 pecan halves

How to make pineapple upside-down cake:

Melt margarine in heavy 10-inch skillet. Sprinkle brown sugar over melted margarine. Drain juice from pineapple and reserve. Arrange drained fruit and pecans over margarine-sugar coating. Beat until thick and lemon colored the 2 eggs. Add sugar. Gradually beat in pineapple juice and vanilla. Beat in flour, baking powder and salt. Pour batter over pineapple arrangement. Bake 45 minutes at 350°.

Remove from oven and immediately turn upside down onto serving platter. Do not remove skillet for a few minutes.

Recipe categories: Desserts, Cakes, Pineapple.