Into a cast iron 10” skillet, melt 1/3 cup oleo. Sprinkle ½ cup brown sugar (packed) evenly over the oleo. Arrange drained crushed or sliced pineapple next. Use a corn-size can and reserve juice. Garnish with maraschino cherries. Set aside.
In a mixing bowl, beat 2 eggs until thick and lemon-colored (5 minutes). Gradually beat in 2/3 cup sugar. Then beat in 6 T pineapple juice and 1 tsp. vanilla. Then add 1 cup flour, 1/3 tsp. baking powder and ¼ tsp. salt. Beat well. Pour batter over the fruit and bake 45 minutes at 350 degrees. Test with wooden toothpick. Remove from oven and immediately turn upside down on serving plate. Do it fast, as it slides out quickly and it could end up elsewhere! Leave pan on top of plate for a few minutes so all the mixture will run down over cake. Cut in wedges and top with whipped cream.
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