Pineapple Upside-Down CakeA Light Moist Cake With A Tangy Fruit Topping

Ingredients

• Brown Sugar Topping
• 3 c Quick Mix
• 1 13 c sugar
• 1 c milk
• 3 eggs slightly beaten
• 1 12 tsp vanilla
• 1 20 oz can crushed pineapple drained

Directions

1. Lightly butter a 13 x 9-inch baking pan or two 8-inch square pans
2. Prepare Brown Sugar Topping and set aside
3. Preheat oven to 350F 175C Combine Quick Mix and sugar in a large bowl
4. Mix well
5. In a small bowl combine milk eggs and vanilla Add half of milk mixture to dry ingredients
6. Beat 2 minutes until batter is smooth
7. Add remaining milk mixture and beat 2 to 3 more minutes
8. Pat Brown Sugar Topping evenly over bottom of pan Spoon crushed pineapple smoothly over topping
9. Spread batter over pineapple
10. Bake 45 to 50 minutes until center springs back when lightly touched
11. Cool in pan 10 minutes then invert onto a serving plate
12. Serve warm with pineapple side up
13. Makes one large cake or two 8-inch cakes