---------- Recipe via Meal-Master (tm) v8.00

      Title: Cherry-Pineapple Upside-Down Cake
 Categories: Cakes, Basic
      Yield: 1 servings

           -ROSE RAY  DSJN00A-
  1 1/4 c  Cake flour; sifted
      2 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter; or margarine,
           - softened, divided
    3/4 c  Sugar
      1    Egg
    1/2 c  Milk
      1 ts Vanilla extract
    3/4 c  Brown sugar; packed
     20 oz Crushed pineapple; 1 can,
           - well drained
     16 oz Sour pie cherries; 1 can,
           - drained
           Fresh mint leaves; for
           - garnish

     Preheat oven to 350~. Combine flour, baking powder
  and salt in medium bowl; set aside. Beat together 1/4
  cup butter and sugar in large bowl until light and
  fluffy. Blend in egg. Add flour mixture alternately
  with milk, beating well after each addition. Blend in
  vanilla.
     Melt remaining 1/4 cup butter in 9-inch ovenproof
  skillet or 9-inch cake pan. Stir in brown sugar. If
  necessary, tilt skillet to evenly cover bottom of
  skillet with brown sugar mixture. Top brown sugar
  mixture with pineapple. Reserve a few cherries for
  garnish, if desired. Spoon remaining cherries over
  pineapple; top with batter.
     Bake 50 minutes or until wooden pick inserted in
  center comes out clean. Cool cake in pan on wire rack
  10 minutes. Loosen edges and turn upside down onto
  cake plate. Garnish, if desired.

     One of The Classics from Cooking Class Magazine,
  March, 1993.
From: BUNNY #261 @1419000
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