Old Fashioned Pineapple Upside Down Cake Recipe




Old Fashioned Pineapple Upside Down Cake Ingredients

3 can 8 1/2 oz size sliced pine-
1 apple in heavy syrup (12)
1/4 cup butter
2/3 cup light brown sugar, packed
1 cup unsifted flour
1/3 cup pecan or walnut halves
3/4 cup sugar
1 1/2 tsp salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup heavy cream, chilled

A Recipe for
Old Fashioned Pineapple Upside Down Cake

 

An empty belly is the best cook.

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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This is a recipe for Old Fashioned Pineapple Upside Down Cake from the recipe cookbook of Recipes-to-go (Dessert)


To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.

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Old Fashioned Pineapple Upside Down Cake recipe - a tasty recipe for you to add to your collection!

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Old Fashioned Pineapple Upside Down Cake

The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.

Calvin Trillin






Old Fashioned Pineapple Upside Down Cake Directions

Preheat oven to 350F. Drain the pineapple slices, reserving 2 T
syrup. In a heavy cast iron frying pan (10"), melt the butter over
medium heat. Add brown sugar, stirring until the sugar is melted.
Remove from heat, and arrange 8 of the pineapple slices on the sugar
mixture, overlapping the slices slightly around the edge of the pan.
Put one slice in the center. Place the walnut or pecan halves in the
center of each slice of pineapple. Arrange around the inside edge of
the skillet the remaining pineapple, cut in halves. Put pecans or
walnuts in the center.

In a medium bowl, mix the flour, sugar, baking powder, and salt.Add
shortening and milk. Beat 2 minutes at high speed or until mixture is
smooth.Add egg and reserved 2 T of syrup. Beat 2 minutes longer.
Gently pour cake batter over pineapple in skillet. Spread evenly
being careful not to disarrange the pineapple.

Place on center rack of oven and bake 40-45 minutes, or until cake
springs back to light touch. After the cake is done, let the skillet
stand on a wire rack 5 minutes to cool just slightly, and then loosen
edges with a small spatula. Place serving platter over the cake, and
turn upside down. Shake gently, and lift off skillet.

Serve with 1 cup heavy cream whipped.

Serves: 6

 

 

 

 

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