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Hawaiian Upside-down Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

1/3  cup  Butter or margarine
1  cup  C & H Golden Brown Sugar, - firmly packed
1  cup  Juice-pack crushed pineapple, - (drained measure)
    reserve juice
3/4  cup  Shredded coconut
4    Maraschino cherries, chopped
2    Eggs
3/4  cup  C and H Granulated Sugar
1/2  cup  Reserved pineapple juice
1  teaspoon  Vanilla
1 1/4  cups  All-purpose flour
1  teaspoon  Baking powder
1/2  teaspoon  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

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