PINEAPPLE UPSIDE DOWN CAKE

Nita Bates Dineen

• 1-20 oz. can pineapple (crushed or sliced)
• 1/2 C butter or margarine
• 1 C sugar
• 2 eggs, beaten
• 2 C flour
• 2 tsp baking powder
• 1/2 C milk
• 1 tsp vanilla

Cream together butter or margarine and sugar. Add eggs. In a separate bowl, mix flour and baking powder. Add dry ingredients alternately to sugar/butter mixture with milk and vanilla.

 Melt 2 tbsp butter or margarine in a large frying pan. Spread 1 cup brown sugar over melted butter. Add well drained pineapple.

 Pour cake batter over fruit. Bake at 350 about 40-45 minutes. Turn upside down on serving dish.