The best delicious Hawaiian Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hawaiian Upside-down Cake recipe today!
Hello my friends, this Hawaiian Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Hawaiian Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Hawaiian Upside-down Cake.
What Makes This Hawaiian Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hawaiian Upside-down Cake.
Ready to make this Hawaiian Upside-down Cake Recipe? Let’s do it!
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TOPPING
1/3 c Butter or margarine
1 c C & H Golden Brown Sugar
— firmly packed
1 c Juice-pack crushed pineapple
— (drained measure)
— reserve juice
3/4 c Shredded coconut
4 Maraschino cherries, chopped
CAKE
2 Eggs
3/4 c C and H Granulated Sugar
1/2 c Reserved pineapple juice
1 ts Vanilla
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
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.
Reprinted with permission from _Just Cakes_ From the C and H Sugar
Kitchen Electronic format by Karen Mintzias
Yields
8 Servings
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