1/2 cup brown sugar
1/4 cup butter
3 tablespoons water
1 can sliced pineapple (about 16 oz. or as desired)
6 cherries
1/4 cup nuts (pecan halves)
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 3/4 cups flour
Dash of salt
2 1/2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla


In a heavy cake pan, heat together brown sugar, butter and water until sugar and butter are dissolved. Arrange in this a layer of pineapple slices. Decorate with cherries and nuts. Cream shortening until soft. Blend in sugar and beat in eggs until mixture is light. Sift dry ingredients and add alternately with milk. Add vanilla. Turn batter over fruit in pan. Bake about 45 minutes in a moderately hot oven (375 degrees F.). Invert and serve on cake plate.

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© 1997 Ann Johnson Donovan. All Rights Reserved. arsnova@worldnet.att.net
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July 16, 1997

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