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(1925 winner of the Hawaiian Pineapple Company Recipe Contest)
See Also History of the Pineapple Unside Down Cake.



"Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple.

Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.

Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well.

Beat yolks and whites of 2 eggs separately.  Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well.

Fold the 2 beaten egg whites and 1 teaspoon vanilla.

Melt 2 tablespoons butter in large frying pan.

Spread 1 cup of brown sugar over pan.
Add pineapple (if Sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit).

Pour cake batter over fruit.

Bake 45 minutes.

Turn upside-down on serving dish and garnish with maraschino cherries.

Whipped cream may be spread over top."

NOTE: There was no temperature given in the original recipe, but I have made this many times using 350 degrees with excellent results.
Chef James.

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