We had a delicious meal with the Eggberts this afternoon. The tasty smells of pot roast and potatoes greeted us on arrival, along with our energetic 4-legged nephew. It was one of those dinners that you have to force yourself to stop eating even when you are full, because everything tastes so good. We saved room for dessert, though, and the Pineapple Upside Down cake was nice and moist- one of those things that taste better the next day, you know?
Pineapple Upside Down Cake
Preheat oven to 350 degrees.
Melt 1/3 c margarine in an 8-in baking pan.
Sprinkle 1/2 c brown sugar over melted margarine.
Arrange Pineapple slices and maraschio cherries on brown sugar.
Cream together 6 T. margarine and 1 1/4 c sugar. Mix thoroughly. Add 1 egg and beat until fluffy. Sift 2 c flour, 1 1/2 t baking powder and 1/2 t salt together. Add to egg mixture alternately with 1 c milk. Add 1 t vanilla.
Pour gently over pineapple.
Bake 35- 45 min. Cool 5 minutes.
Turn upside down on serving plate. Sugar mixture will soak in and run down over cake.
mmmmmmmm....a scrape the moist bits stuck to the pan kind of gooooooood.
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