Stock Yard Restaurant: Pineapple Upside Down Cake

Pineapple Upside Down Cake

Stock Yard Restaurant Recipe

Serves 6-8

1/2 cup margarine
1/2 cup packed light brown sugar
1 (8 1/4  oz.)  can sliced pineapple
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpouse flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
whipped cream
maraschino cherries, halved

Preheat oven to 350 degrees. Melt 1/4 cup of margarine in an 8-inch cake pan or a 10-inch iron skillet. Stir in the brown sugar, spreading evenly over the bottom of the pan. Drain the pineapple, reserving the syrup (about 1/2 cup). Arrange the pineapple rings in the pan or skillet then place the cherries in the center of the rings.

In a large bowl cream together the remaining 1/4 cup margarine and the sugar unti fluffy. Add the eggs and vanilla and set aside. In a seperate bowl, combine the flour mixture and the reserved pineapple syrup to the margarine mixture, beating just until smooth. Pour batter evenly over the fruit in the baking pan or skillet.

Bake for 40 minutes. Cool cake in the pan for 5 minutes then invert onto a serving plate. Serve warm and topped with whipped cream, if desired.

No comments:

Post a Comment