o 350\u00b0F Drain pineapple slices, reserving 2 tablespoons of
remove from heat.
Arrange pineapple rings, cherries and nuts in
ver the brown sugar. Lay pineapple rings in a single layer
Mix sugars, drained pineapple, cinnamon and light buttery spread.
Melt butter and brown sugar in bottom of 13 x 9-inch cake pan. Drain pineapple (leave some juice); pour over butter and brown sugar.
Mix cake as directed.
Pour over pineapple mix.
Bake until cake is done (350\u00b0) for about 1 hour.
When done, turn upside down.
edium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar
br>Drain fruit, arrange
pineapple slices and maraschino cherry halves
Make your favorite yellow cake recipe.
Melt butter and brown sugar in a 9-inch skillet.
Let cool.
Place pineapple, peaches and cherries on top of syrup.
Pour in yellow cake batter and cook at 325\u00b0 in preheated oven for 45 minutes.
Let cool slightly and turn out on plate upside down.
Garnish with whipped cream.
Pecan halves added with fruit may be used.
egin to set.
Turn upside down onto a large platter or
Melt together brown sugar and margarine.
Pour glaze in bottom of 9 x 13-inch pan.
Arrange small pineapple slices next in the bottom of the pan.
Place maraschino cherry half in each center of pineapple.
Prepare cake mix according to package directions. Pour cake over pineapple glaze.
Bake at 375\u00b0 for 30 minutes. Check.
Turn pan upside-down on cookie sheet.
If pineapple sticks to pan when turned upside-down, lay back on cake where they should be.
ottom of the pan. Arrange pineapple slices in a decorative pattern
o caramelize slightly,
arrange pineapple slices and fill center of
ottom of pan. Top with pineapple slices; place 1 cherry in
Melt butter in\tlarge
baking
pan.
Spread brown sugar evenly in pan
and
arrange pineapple slices on sugar, filling in spaces with
pecans.
(You
can
add maraschino cherries in the pineapple centers.)
Mix
flour,
baking
powder
and salt together.\tBeat egg yolks until light, adding sugar gradually. Add pineapple juice and
flour.
Fold\tin
stiffly beaten egg whites.\tPour batter over pineapple.
Bake in 375\u00b0 oven for 30 to 35 minutes.
Turn upside down on cake plate.
ver the top and arrange pineapple rings over the sugar.
Melt the butter in a large pan.
Spread brown sugar evenly in skillet and arrange pineapple slices on sugar, filling in spaces with nuts.
Sift the flour, baking powder and salt together.
Beat egg yolks until light, adding sugar gradually.
Add pineapple juice and sifted flour.
Fold in stiffly beaten egg whites.
Pour batter over pineapple.
Bake in moderate oven (375\u00b0) for 30 to 35 minutes.
Turn upside down on cake plate.
Serve with whipped cream, if desired.
Take oblong pan, melt butter in it.
Sprinkle brown sugar on melted butter.
Place 12 pineapple rings on bottom of buttered pan and put cherries inside rings of pineapple.
Mix cake mix and pour over pineapple and cherries.
Bake 35 minutes or until brown.
Turn upside-down on cake box.
2 muffin cups. Stack the pineapple slices and cut them into
Mix egg, sugar, butter, flour, baking powder and pineapple juice.
Smear butter in a 12-inch cast-iron skillet.
Sprinkle and lightly pat brown sugar in the skillet.
Place pineapple slices or chunks in skillet.
Pour batter in skillet.
Bake at 375\u00b0 for 30 to 40 minutes.
Place a plate or serving platter upside down on top of the skillet.
Flip over.
Melt butter in 12-inch iron skillet.
Mix in brown sugar until smooth.
Arrange pineapple slices in pan and place cherries inside pineapple holes.
Mix cake mix accordingly to package directions. Pour into skillet on top of other ingredients.
Bake at 375 degrees.
For 40-45 minutes until golden brown.
Remove from oven. Place plaster over cake and turn upside down.