Recipe - Pineapple Up-Side Down Cake

2 pound Fresh pineapple; peeled,
cored and cubed
2 One half cup Sugar
1 teaspoon Ground cinnamon; in all
1 teaspoon Grated nutmeg; in all
1 One half Sticks butter; softened, in
all
1 teaspoon Baking powder
1 teaspoon Baking soda
1 pn Salt
2 Whole eggs
1 teaspoon Vanilla
1 cup Milk
2 One fourth cup Flour

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Preheat oven 350 degrees F. In a mixing bowl, toss the pineapple with 1 cup
of sugar, One half teaspoon cinnamon, and One half teaspoon nutmeg. In a hot cast
iron skillet, melt One half stick of the butter. Caramelize the pineapple, about
3 to 5 minutes. For the batter: In a mixing bowl, cream one cup of the
butter and 1 One half cups of the sugar. Stir in the eggs one at a time. Stir in
the baking powder, baking soda, vanilla, One half teaspoon cinnamon, 1/2
teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter
evenly over the pineapple. Bake for about 40 minutes, or until the cake is
golden brown and pulls away slightly from the edges of the skillet. Cool
for about 30 minutes, then invert over a large platter.

Yield: 12 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998