- 12 Tablespoons butter
- 1 cup dark brown sugar
- ¼ cup pineapple juice
- 5 whole pineapple rings
- 12-15 pecan halves
- several maraschino cherries halved
- ½ cup milk
- 1 teaspoon vanilla
- 1 egg beaten
- 1½ cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
Preheat oven to 400 degrees. Melt 4 tablespoons butter in 9-inch cake pan (or ovenproof skillet). Stir in the brown sugar and continue to stir over low heat until it dissolves. Remove from heat and add pineapple juice. Arrange pineapple rings in one layer in the pan. Put cherry halves into center of each pineapple ring cut side down. Fill in spaces with pecan halves. Set aside. Melt remaining butter in small saucepan. Remove from heat and stir in milk, egg, and vanilla. Beat well. Mix the flour, baking powder, salt and granulated sugar in medium bowl, then add the milk mixture and beat until smooth. Pour over pineapple slices and bake for about 35 minutes or until toothpick inserted near center comes out clean. Let cool about 10 minutes, then turn out onto plate, fruit side up. Best served warm, garnished with whipped cream. Serves 8.
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