Pineapple Upside Down Cake
Ingredients
Syrup:
1 can (8 ounce) pineapple rings
1 Tbsp. unsweetened pineapple juice concentrate, thawed
1/2 tsp. cornstarch
1/4 tsp. cinnamon
2 Tbsp. butter
Cake:
1/4 C. butter
1 large egg
1 tsp. vanilla extract
1/2 C. unsweetened pineapple juice
1 C. white flour
1/2 tsp. baking soda
1/2 tsp. baking powder
Cooking Instructions
To prepare syrup, drain juice from can of sliced pineapple into a small saucepan. Reserve the pineapple slices for use later. Add pineapple juice concentrate, spices, and cornstarch to saucepan. Mix well. While stirring constantly, bring to a boil over medium heat. Boil for 1 minute. Remove from heat, stir in butter, and set aside. To prepare cake, beat together butter (or shortening) and egg until creamy. Add vanilla extract and pineapple juice; beat thoroughly. Measure in flour, baking soda and baking powder. Beat just until blended. Batter will be thick. Set aside. Lightly butter 4 glass Pyrex baking dishes approximately 4 inch in diameter. Spoon 1 Tbls. of syrup and place 1 ring of sliced pineapple into each dish. Top with batter, dividing it evenly in dishes. Spread to smooth. Bake in a preheated oven at 325 for 25-30 minutes or until lightly browned. Remove from the oven. With a sharp knife loosen cake from baking dishes. Allow cooling for 10 minutes. Turn out upside-down onto individual dessert saucers. Serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)