Monday, May 29, 2006
Pineapple Supreme
In other words.. Pineapple Upside-Down Cake..
Ingredients:
- 1/4 cup butter or margerine
- 1 cup packed brown sugar
- 1 can (20 oz) sliced pineapple in juice, drained and juice reserved.
- 1 jar (6 oz) maraschino cherries, drained (Optional)
- 3 large eggs
- 1 1/4 cups water ( In this case we pineapple juice from can if enough)
- 2 cups self raising flour.
Directions:
1- Heat oven to 350 degrees F. (which is equivalent to 180-190 Celsius)
2- Melt butter in 13"x9" pan in oven.
3- Sprinkle brown sugar evenly over butter.
4- Grease bottom and sides of the cake pan with shortening and flour lightly so cake won't stick!
5- Arrange in pan pineapple slices and cherries over top; press gently. (I didn't have any cherries)
6- Add enough water to pineapple juice to measure 1 1/4 cups.
7- Blend together: Flour , eggs, sugar and butter then add the pineapple juice.
8- Pour batter over pineapple and cherries.
9- Bake for 45 minutes or untill toothpick inserted in center comes out clean (That's what I do)
10- Immediatly turn pan upside down on to heatproof serving plate; leave pan over cake for a minute.
11- Serve warm or cool and store loosely covered.
ENJOY!!! Sa7tein! :D
