-----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 t Vanilla
1 1/4 c All-purpose flour
1 t 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.
