Betty Crocker is my best friend. She is always there when I need her, is always just sweet enough, and she has GREAT buns.
I prefer the earlier editions (I have 4), but sometimes there needs to be needs some minor adjustment due to changes in American's kitchens (this recipe asks to bake it in your 10 inch cast iron skillet. I use a normal oblong cake pan). This will also make the cake a touch thinner.
Ingredients:
2 eggs
2/3 cup suger
1 tsp Vanilla
1 cup flour
1/3 tsp baking powder
1/4 tsp salt
1/2 cup (one stick) butter
1 cup brown sugar
Set the oven to 350.
Melt the butter and pour it into the cake pan. Sprinkle the sugar evenly on top, then place the pineapple slices in a single layer(due to the oblong pan, I always cut a few in half, which works for those in the crowd you ask for a small piece). I put maraschino cherries in each center, and you can also put pecan halfs in spaces between the slices.
Then beat two eggs, and beat in the sugar. Add 6 tablespoons of pineapple juice, and give the rest to TurboRose, who needs a little treat. Also add 1 tsp Vanilla. Mix the flour, baking powder and salt together and add to the mixture all at once. Pour over fruit. Bake until a toothpick (I use a fork) can be inserted into the center and come out clean. (30 to 40 min.) As soon as you take it out, pour it upside down on a serving plate (I use a cookie sheet). Leave it for 15 to 20 minutes. That allows all the good stuff to leave the pan and stick to the cake. Serve with real whipped cream, if desired.
How is that?
Greg
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