Hawaiian Upside-Down Cake

Course : Cakes
Serves: 8
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1/3 cup butter or margarine
1 cup golden brown sugar -- - firmly packed
1 cup juice-pack crushed pineapple -- - (drained measure) reserve juice
3/4 cup shredded coconut
4 medium maraschino cherries -- chopped
2 large eggs
1 Cup granulated sugar
1/2 cup reserved pineapple juice
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preparation / Directions:

Melt butter in 10-inch 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 1/2 cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch cake. 8 servings.


Nutritional Information:

303 Calories (kcal); 9g Total Fat; (26% calories from fat); 4g Protein; 52g Carbohydrate; 67mg Cholesterol; 347mg Sodium

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