Pineapple Upside-Down Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 76. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 tablespoons margarine or butter
- 1/3 cup packed brown sugar
- 1 8-ounce can pineapple slices, drained and halved
- 4 maraschino cherries, halved
- Batter for Busy-Day Cake (see recipe, opposite)
Instructions
- Melt margarine in a 9x1 1/2-inch round baking pan. Stir in sugar and 1 tablespoon water. Arrange pineapple and cherries in the pan. Prepare batter for Busy-Day Cake; spoon into the pan.
- Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean.
- Apricot Upside-Down Cake: Prepare as above, except substitute one 8 1/2 ounce can apricot halves, drained and halved, or peach slices, drained, and 2 tablespoons toasted coconut for the pineapple and cherries.
- Pear-Raisin Upside-Down Cake: Prepare as above, except substitute one 8 1/2 ounce can pear slices, drained, and 2 tablespoons raisins for the pineapple and cherries.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pineapple upside down cake.jpg" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Pineapple_upside_down_cake.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.