PINEAPPLE UPSIDE - DOWN CAKE

INGREDIENTS

2 tablespoons butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 teaspoon ginger

COOKING DIRECTIONS

Heat butter, sugar, nuts, and ginger until a paste is formed. Place pineapple slices in 9 x 13 inch pan on top of brown sugar mixture; put cherry inside each of the pineapple centers. Set aside.

CAKE:
INGREDIENTS

1/4 cup butter
1 cup sugar
2 eggs, separated
1 1/2 cup flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon desired flavoring: lemon, almond, orange, pineapple
1/2 cup milk

COOKING DIRECTIONS

Cream butter with sugar. Add 2 egg yolks, beaten. Sift flour, baking powder, and salt together. Add alternately with milk to the sugar- butter mixture.

Beat egg whites until stiff (but not dry) and fold into batter gently. Pour over pineapple-brown sugar icing.

Bake at 350°F for 45 minutes or until done.

Cool 5 minutes.

Turn upside-down onto a serving plate or tray.

PINA COLADA CAKE

INGREDIENTS

1 box yellow cake mix
eggs (as required for cake mix)
water (as required for cake mix *substitute pineapple juice as below)
oil (as required for cake mix)
1 can pineapple slices
1 can crushed pineapple
1 small bag of coconut
2 tub cool whip
1 can of cream of coconut

COOKING DIRECTIONS

Drain Pineapple rings and crushed pineapple. Save juice.

Mix cake mix according to directions. Substitute juice above for water. Pour 1/2 the cake mix into square or rectangular pan.

Layer pineapple rings around top of mix. Finish pouring cake mix and bake cake.

When cake is done, pull from oven. With the end of a wooden spoon or ladle, poke holes throughout the cake.

Pour the cream of coconut slowly over the cake and let seep into the holes. Place back into oven and bake another 10-15 minutes. Remove from oven.

Let cake cool completely.

Make the topping. Empty the cool whip into a large mixing bowl. Pour in any remaining cream of coconut. Stir in small bag of coconut and crushed pineapple. Mix well.

Once cake has cooled, spoon onto the top and spread it over.

PINA COLADA CAKE

INGREDIENTS

white or pineapple cake mix
pineapple slices
maraschino cherries
coconut icing or whipped cream (whichever you prefer)
malibu rum

COOKING DIRECTIONS

Mix the cake mix according to directions. Pour half of the mix into pan, place pineapple slices and cherries on top. Then pour the other half of the mix on top.

Bake as directed on package.

When cool, poke hole in cake with a fork then pour the Malibu rum on top, saturating the cake. Then spread the icing or whipped cream on top.

PINEAPPLE UPSIDE DOWN CAKE(another way)

INGREDIENTS

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

COOKING DIRECTIONS

Use an 8" square or round pan. Drain can of pineapple, saving the syrup.

Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.