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Title: Hawaiian Upside-Down Cake
Categories: Cake Dessert
Yield: 8 Servings
| TOPPING | ||
| 1/3 | c | Butter or margarine |
| 1 | c | C & H Golden Brown Sugar - firmly packed |
| 1 | c | Juice-pack crushed pineapple - (drained measure) - reserve j |
| 3/4 | c | Shredded coconut |
| 4 | Maraschino cherries, chopped | |
| CAKE | ||
| 2 | Eggs | |
| 3/4 | c | C and H Granulated Sugar |
| 1/2 | c | Reserved pineapple juice |
| 1 | ts | Vanilla |
| 1 1/4 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | 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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