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Pineapple Upside Down Cake

Nita Bates Dineen

  • 1-20 oz. can pineapple (crushed or sliced)
  • 1/2 C butter or margarine
  • 1 C sugar
  • 2 eggs, beaten
  • 2 C flour
  • 2 tsp baking powder
  • 1/2 C milk
  • 1 tsp vanilla

Cream together butter or margarine and sugar. Add eggs. In a separate bowl, mix flour and baking powder. Add dry ingredients alternately to sugar/butter mixture with milk and vanilla.

Melt 2 tbsp butter or margarine in a large frying pan. Spread 1 cup brown sugar over melted butter. Add well drained pineapple.

Pour cake batter over fruit. Bake at 350 about 40-45 minutes. Turn upside down on serving dish.

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