Pineapple Upside Down Cake

Name: Pineapple Upside Down Cake
Ingredients: 1/4 cup butter; 1 cup light brown sugar; 1 can sliced pineapple; 5 maraschino cherries; five slices

From Cook book (Methodist church, Garland NC, 1950), 1950

Mrs. Wilbur t Boone

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 19. The excerpt below is the record exactly as published.

PINEAPPLE UPSIDE DOWN CAKE (Caramel mixture for bottom of cake pan) l/4 cup butter 1 cup light brown sugar 1 can sliced pineapple, 5 maraschino cherries five slices Spread butter in bottom of pan and add brown sugar. Drain pineapple and place slices on top of sugar. In the center of each pineapple slice, place a maraschino cherry. Cover this with batter made according to the following recipe and bake the cake in a moderate oven at 350 degrees F. for 45 min- utes. Remove cake from pan immediately after taking from oven. BATTER l/4 cup butter l/4 teaspoon salt 3/4 cup sugar 1-l/Z cups pastry flour, 1 egg sifted 1 teaspoon vanilla 2 teaspoons baking powder 1/2 cup milk Cream butter and sugar. Add unbeaten egg and the flavor- ing and beat well. Measure the dry ingredients. Sift together the flour, baking powder and salt. Add dry ingredients to the creamed mixture alternately with the milk. Mrs. Wilbur t Boone. UPSIDE DOWN CAKE 1 can pineapple 1 cup brown sugar 1 cup nuts 3 tablespoons butter 1/2 cup cherries 2 tablespoons water Spread butter in bottom of frying pan and add brown sugar. Drain pineapple and place slices on top of sugar and butter. Put a cherry in the center of each pineapple. Sprinkle nuts over this. Make a batter of the following ingredients and pour over the sugar mixture. Bake in a moderate oven, 350 de- grees F., for 45 minutes. BATTER 1/4 cup butter

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