Shirley's Recipes

May 23, 2016, at 06:44 PM by 67.42.223.61 -

Added lines 16-17:

Attach:PineappleUpside-DownCake.jpg

December 01, 2015, at 04:24 PM by 67.42.222.128 -

Deleted lines 33-38:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Linda]] — [-30 November 2015, 12:51-]
>>messageitem<<
Hey Angie. I tried this cake yesterday and it enveyore was delighted. Thx for the reciple!I however twisted it my way:I replaced the butter by margarine for the caramel.Instead of 1-1/3 cup of sugar, I used only 3/4 cup of sugar. It didn't want to overpower the cake with a too sweet taste and this balanced the cake as well.I used canned pineapple and when the cake was done, after I flipped the cake and while it was still hot, I? added the pineapple juice on it. IT WAS AWESOME I SWEAR!!
>><<

November 30, 2015, at 08:51 PM by Linda - Comment added

Added lines 33-39:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Linda]] — [-30 November 2015, 12:51-]
>>messageitem<<
Hey Angie. I tried this cake yesterday and it enveyore was delighted. Thx for the reciple!I however twisted it my way:I replaced the butter by margarine for the caramel.Instead of 1-1/3 cup of sugar, I used only 3/4 cup of sugar. It didn't want to overpower the cake with a too sweet taste and this balanced the cake as well.I used canned pineapple and when the cake was done, after I flipped the cake and while it was still hot, I? added the pineapple juice on it. IT WAS AWESOME I SWEAR!!
>><<

May 22, 2008, at 01:11 AM by 208.151.246.21 -

Changed lines 28-29 from:

1 teaspoon vanilla

to:

1 teaspoon vanilla extract

April 06, 2008, at 08:17 PM by 208.151.246.21 -

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1 (8-1/2 ounce)can sliced pineapple, drained\\

to:

1 (8-1/2 ounce) can sliced pineapple, drained\\

April 06, 2008, at 08:16 PM by 208.151.246.21 -

Changed line 17 from:

1/2 cup packed brown sugar\\

to:

1/2 cup firmly packed brown sugar\\

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1 cup sugar\\

to:

1 cup granulated sugar\\

December 10, 2007, at 05:01 AM by 208.151.246.21 -

Added lines 1-32:

Name: Pineapple Upside-Down Cake\\
Key Ingredient: pineapple\\
Preparation: bake\\
Cuisine: American\\
Source: Betty Crocker Cookbook\\
Food Group: sugar\\
Meals: dinner\\
Courses: dessert\\
Temperature: hot, room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:15\\
Comments: 1-1/2 cups cake flour may be substituted for the 1-1/4 cups all-purpose flour.\\
Servings: 9

1/4 cup (1/2 stick) butter or margarine\\
1/2 cup packed brown sugar\\
1 (8-1/2 ounce)can sliced pineapple, drained\\
7 maraschino cherries\\
6 pecan halves\\
1-1/4 cups all-purpose flour\\
1 cup sugar\\
1-1/2 teaspoons baking powder\\
1/2 teaspoon salt\\
3/4 cup milk\\
1/3 cup shortening\\
1 egg\\
1 teaspoon vanilla

Heat oven to 350F. Melt butter over low heat in round layer pan, 9x1-1/2-inches. Sprinkle brown sugar evenly over butter. Place pineapple slice in center of pan. Cut remaining slices in half; arrange halves cut sides out around pineapple ring in pan. Place cherries in pineapple slices; arrange pecans around center ring.
Measure flour, sugar, baking powder, salt, milk, shortening, egg and vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour evenly over fruit in pan.\\
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Invert onto plate. Leave pan over cake a few minutes.

Desserts.PineappleUpside-DownCake History