| COCONUT PINEAPPLE UPSIDE-DOWN CAKE |
|
|
|
Makes 1 cake1/4 cup Butter Flavor CRISCO 1/2 cup packed brown sugar 1 can (8 ounces) crushed pineapple, drained, 2 tablespoons juice reserved 1/2 cup flaked coconut 1 cup all-purpose flour 3/4 cup granulated sugar 1/2 cup milk 1/3 cup Butter Flavor CRISCO 1 egg 1 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350ºF. In 9-inch round layer pan blend 1/4 cup Butter Flavor Crisco and Brown sugar. Place in oven for 5 minutes to soften. Remove from oven. Add pineapple and coconut. Mix and spread in even layer over melted mixture in bottom of pan. Set aside. In medium mixing bowl combine flour, sugar, milk, 1/3 cup Butter Flavor Crisco, egg, baking powder, salt and reserved pineapple juice. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour over pineapple mixture. Bake at 350ºF for 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Invert on serving plate. Garnish with maraschino cherries, if desired. Serve warm or cool. |
