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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Jazz up the basic batter with golden pineapple, red cherries and pecan halves to create this lovely upside-down dessert. I usually entertain anywhere from 12 to 20 guests, so this moist cake is often on the menu, Joan notes. Ingredients:
1 can (20 ounces) sliced pineapple |
2/3 cup packed brown sugar |
1/4 cup butter, cubed |
9 maraschino cherries, halved |
pecan halves, optional |
4-1/2 cups pound cake batter (from pound cake ring ) |
Directions:
1. Drain pineapple, reserving 1 tablespoon juice; set aside (discard remaining juice or save for another use). In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved; add the reserved pineapple juice. Pour into an ungreased 13-in. x 9-in. baking dish.
2. Cut pineapple slices in half. Arrange in a single layer in three lengthwise rows, alternating the direction of each row. Place a cherry, cut side up, between each pineapple slice. If desired, place pecan halves around the sides of the dish. Carefully spoon batter over the top and spread gently. Bake at 350° for 40 minutes longer or until a toothpick inserted into the cake near the center comes out clean. Immediately invert onto a serving platter. Cool. Yield: 12 servings.
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