While Minoo was making the Clam Chowder, Jean was busy preparing her Pineapple Upside-Down Cake. Both of them have to do their demonstration at the same time because the cake needed one hour to bake while the Clam Chowder needed time for simmering.
I had to run back and forth to both stations to take the photos of the processes. It was a quite a busy morning for me.
The Pineapple Upside-Down Cake was very pretty when it was turned upside down onto a plate. It is certainly a great recipe for potluck.
- 1 398ml can sliced pineapple
- 4 tablespoons butter, melted
- 2/3 cup brown sugar
- 7 maraschino cherries
- 2/3 cup shortening
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups unbleached flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Click on the link below for the instructions.
Preheat the oven to 350F. Drain the pineapple, reserving the syrup.
The cake is moist and sweet. Jean, thank you for sharing this wonderful recipe.