Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
TOPPING
firmly packed
(drained measure)
reserve juice
CAKE
Preparation
Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch cake. 8 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
