Title: The Original Pineapple Upside Down Cake
Categories: Dessert Hawaii
Yield: 1 Servings

1		Large can either crushed or sliced
		Hawaiian pineapple
2	c	Flour
2	ts	Baking powder
1/2	ts	Salt
1/2	c	Butter
1	c	Sugar
2		Eggs
1	ts	Vanilla
1/2	c	Milk
2	tb	Butter
1	c	Brown sugar
		Maraschino cherries garnish

This is the authentic recipe that won in Dole's first recipe contest. It launched Pineapple Upside Down Cake on its way to fame. It's very good - and very sweet, as most desserts were in those days.

DIRECTIONS

Drain the juice from 1 large can either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt. Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well. Beat yolks and whites of 2 eggs separately.

Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 teaspoon vanilla.

Melt 2 tablespoons butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if Sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit).

Pour cake batter over fruit. Bake 45 minutes. Turn upside-down on serving dish and garnish with maraschino cherries. Whipped cream may be spread over top.

SOURCE: Dole Packaged Food Company

Credits: The Upside Down Pineapple Cake article and recipe were provided by The Culinary CyberCity (www.culinary.net)and Dole Pineapple.

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