| Recipe to Print-Pineapple Upside Down Cake - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Pineapple Upside Down Cake - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.42
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Cream butter and both sugars (1 Tbsp of light brown plus white), add eggs (well beaten) and beat well. Add vanilla. Add milk and flour, add baking powder last.
Heat skillet and add butter.
Dissolve 1 cup brown sugar. Add pineapple slices & cherries (drained). Turn out fire and put cake dough in.
Bake at 350 degrees for 25-30 minutes or until cake tester comes out clean.
Allow to cool for 20 minutes. Turn out on plate. |
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