Recipe - Hawaiian Upside-Down Cake

TOPPING
1/3 cup Butter or margarine
1 cup C & H Golden Brown Sugar
firmly packed
1 cup Juicepack crushed pineapple
(drained measure)
reserve juice
Three fourths cup Shredded coconut
4 Maraschino cherries, chopped

CAKE
2 Eggs
Three fourths cup C and H Granulated Sugar
One half cup Reserved pineapple juice
1 teaspoon Vanilla
1 One fourth cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt

Melt butter in 10inch oven proof skillet. Sprinkle brown sugar evenly
over butter; then pineapple, coconut and cherries. Set aside. Beat eggs
in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in
sugar. Add One half cup reserved pineapple juice and vanilla. Stir in dry
ingredients until smooth. Pour over topping in 10inch oven proof
skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes.
Invert on serving plate. Makes one 10inch cake. 8 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip