Ok this is the recipe i used for the pine apple upside down cake?

PINEAPPLE UPSIDE DOWN CAKE





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)





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掳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掳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 warmOk this is the recipe i used for the pine apple upside down cake?
You're good to go--this a typical upside down cake recipe--what's the question?Ok this is the recipe i used for the pine apple upside down cake?
What's the question??





sounds like a good recipe~
I used to always make it with a basic sponge recipe (eggs/flour/milk oil/sugar/lemon rind) and drained the slices and put them at the bottom of the pan.





When the cake was cooled I would flip it and then poke the top with a knife and poured over the remaining juice from the can, as much as it would ';take'; actually with a spoon. I'd put it in the fridge and served it the next day. It would be really MOIST done that way.
Check your oven. Sometimes if the oven is not quite right you don't get the right results. Try 350 degrees for a little longer cooking time and let it sit for 10 - 15 minutes. the cake should feel springy to touch when done and if you stick a toothpick in it the pick should come out clean - not wet. A little extra brown sugar might also help with the liquid absorption. I swear by the heavy iron skillet to cook it in.
sounds good to me. try it another time.
Sounds like mine, but I bake it in a cast iron skillet.
good cake mate
it sounds good!
mmmmmmm.....
What is your question? Did I miss something?
Yes. It is.
Sounds Great!


Did it taste good?
Was it a secret?