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Monday, September 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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PINEAPPLE UPSIDE-DOWN CAKE
Desserts
Contributed by: Faye Lawrence Morley
Ingredients:
  • 1â�„2 cup brown sugar
  • 1â�„4 cup butter, melted
  • 1 (20 oz.) can sliced pineapple, drained
  • Maraschino cherries (one for each pineapple slice)
  • 2 cups all purpose flour
  • 11â�„2 cups sugar
  • 1â�„2 cup butter, softened
  • 11â�„4 cups milk
  • 2 tsp. baking powder
  • 1â�„2 tsp. salt
  • 2 eggs
  • 1â�„2 tsp. vanilla flavoring
Preheat oven to 350 degrees.
Sprinkle brown sugar in the bottom of a 9-inch round cake pan; drizzle with 1�4 cup melted butter. Place enough pineapple slices in the bottom of the pan to fill it; place a cherry in the center of each slice.
Combine the flour, sugar, 1�2 cup butter, milk, baking powder, salt, eggs and vanilla; pour over pineapple. Bake for 50-55 minutes. Remove from oven and immediately turn pan upside-down onto a serving plate. Serve cake warm.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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