This was a frequent cake made by my working mother. It's quick and delicious. Ma and I would make this together. It was an excellent introduction for me to successful baking. Ma just turned 85 and we are still loving this upside-down cake.
¼ cup butter
½ cup brown sugar (packed)1 can sliced pineapple, drained (8.5 oz)
1 ¼ flour
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon salt
¾ cup milk
⅓ cup oil
1 teaspoon vanilla
No nutrition information available
HEAT– oven 350
MELT- butter over low heat in round layer pan, 9x1 ½ inches.
SPRINKLE – brown sugar evenly over butter.
PLACE – pineapple in center of pan, cut remaining in halves, place around ring.
PREPARE – cake batter.
MEASURE all ingredients into large mixer bowl, blend ½ minute low, 3 minutes high, scraping bowl constantly.
POUR evenly over fruit in pan.
BAKE – 35 to 45 minutes or until wooden pick inserted in center comes out clean.
INVERT – pan onto plate, leave over cake a few minutes