Wed. Mar 26, 1997      Pineapple Upside Down Cake

This batter has an ingredient that we have never seen in any other upside down cake recipe. This is
a family recipe that my mother used! The cake part will soak up the juices, but doesn't get soggy.

Preheat oven to 350 degrees.

TOPPING:

4     Tablespoons butter                               2      8 oz. cans pineapple (rings or crushed) well drained
2/3  cup packed brown sugar                      8      maraschino cherries,  halved
1      Tablespoon pineapple juice

     Melt butter in 9" square pan. Stir in sugar and juice. Arrange pineapple and cherries on top.

Batter:

1      cup sugar                                                                  1        cup flour
3     eggs                                                                            2        teaspoons baking powder
1/4  teaspoon cream of tarter  (very important)          5        Tablespoons pineapple juice

     Beat together first 2 ingredients.  Add the rest of the ingredients and beat 1 min.   Pour over the pineapple
mixture. Bake at 350 degrees    33-35 min.     Cool on rack 5 min. Loosen sides and vent on platter.
                        SERVES 9

Enjoy a great old fashion cake!  If it isn't Wonderful, you left out the cream of tartar