Very moist . . . Just delicious.
4 Tbs butter or margarine
2/3 cup brown sugar
1 can (20 oz) crushed pineapple, drained, reserve juice
2 eggs
2/3 cup sugar
1 tsp vanilla
1 cup flour
1/4 tsp salt
1/3 tsp baking powder
In a heavy skillet, melt butter. Add brown sugar and drained pineapple.
Beat eggs until thick and lemon colored, about 5 minutes. Gradually add sugar, 6 Tbs reserved pineapple juice, and vanilla. Add flour, salt, and baking powder.
Put the pineapple mixture in the bottom of an ungreased small size oblong Pyrex baking dish. Pour batter over the pineapple. Bake @350 degrees for about 45 minutes. Remove from the oven and partially cool before turning upside-down on a serving platter. Good hot or cold, but if you serve it hot, put a scoop of vanilla ice cream on the side.
4 Tbs butter or margarine
2/3 cup brown sugar
1 can (20 oz) crushed pineapple, drained, reserve juice
2 eggs
2/3 cup sugar
1 tsp vanilla
1 cup flour
1/4 tsp salt
1/3 tsp baking powder
In a heavy skillet, melt butter. Add brown sugar and drained pineapple.
Beat eggs until thick and lemon colored, about 5 minutes. Gradually add sugar, 6 Tbs reserved pineapple juice, and vanilla. Add flour, salt, and baking powder.
Put the pineapple mixture in the bottom of an ungreased small size oblong Pyrex baking dish. Pour batter over the pineapple. Bake @350 degrees for about 45 minutes. Remove from the oven and partially cool before turning upside-down on a serving platter. Good hot or cold, but if you serve it hot, put a scoop of vanilla ice cream on the side.
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