Recipe - Pineapple Upside-Down Cake (Fruit Sweet)

2 tablespoon Butter; melted
1/3 cup Butter
Three fourths cup Fruit Sweet; divided
1 cup Pineapple, cut or sliced up ; in its
own juice (about 20 oz)
16 Walnut or pecan halves
1 Egg
2 teaspoon Vanilla
2/3 cup Milk
1 One half cup Flour
2 teaspoon Baking powder
1 teaspoon Salt

Combine 2 tablespoons melted butter and One fourth cup Fruit Sweet. Spread evenly
in a 9" square or round pan. Drain pineapple, reserving One fourth cup of the
juice. Arrange pineapple rings in pan. Arrange nuts around pineapple.

In a large bowl, combine One half cup Fruit Sweet and 1/3 cup butter. Blend in
slightly beaten egg and vanilla. Add reserved juice and milk. In a separate
bowl, combine flour, baking powder, and salt. Add to batter. Pour batter
over pineapple.

Bake 2535 minutes, until cake springs back when lightly touched. Turn
upside down onto serving platter and let set a few minutes.

Fruit Sweet is made of peach and pear juices and pineapple syrup. It is
available from Wax Orchards; R4 ~ 320; Vashon Island, WA 98070

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini