PINEAPPLE UPSIDE DOWN CAKE

Of all the pineapple upside down cakes I have tried, this one is the best.

It’s also from the 1950 edition of the Betty Crocker Cookbook.

This is also good made with canned peaches.

Melt 1/3 cup butter in the bottom of a heavy 10-inch skillet.
Sprinkle ½ cup brown sugar evenly over the butter.
Arrange fruit (pineapple, maraschino cherries, and pecans) in an attractive pattern on top of butter and sugar.

To make the batter, beat until thick and lemon-colored:
2 eggs

Gradually beat in:
2/3 cup sugar

Add all at once:
6 tablespoons juice from fruit
1 teaspoon vanilla

Mix together and beat in all at once:
1 cup flour
1/3 teaspoon baking powder
¼ teaspoon salt

Pour cake batter evenly over the fruit.

Bake until a wooden pick thrust into the center of cake comes out clean.

Immediately turn upside-down on a serving plate.

Don’t remove the pan for a few minutes as the brown sugar mixture will run down over the cake instead of clinging to pan.

Serve either warm or cold with whipped cream.