Pineapple Upside-Down Cakes

---------- Recipe via Meal-Master (tm) v8.05

Title: PINEAPPLE UPSIDE-DOWN CAKES
Categories: Diabetic, Cakes
Yield: 4 Servings

-----------------------------------SYRUP-----------------------------------
1 cn 8 oz pineapple rings
1 tb Unsweetened pineapple juice
Concentrate, thawed
1/2 ts Cornstarch
1/4 ts Cinnamon
2 tb Butter

------------------------------------CAKE------------------------------------
1/4 c Butter
1 lg Egg
1 ts Vanilla extract
1/2 c Unsweetened pineapple juice
1 c White flour
1/2 ts Baking soda
1/2 ts Baking powder

To prepare syrup, drain juice from can of sliced pineapple into a small
saucepan. Reserve the pineapple slices for use later. Add pineapple juice
concentrate, spices, and cornstarch to saucepan. Mix well. While stirring
constantly, bring to a boil over medium heat. Boil 1 minute. Remove from
heat, stir in butter, and set aside.

To prepare cake, beat together butter (or shortening) and egg until creamy.
Add vanilla extract and pineapple juice; beat thoroughly. Measure in flour,
baking soda and baking powder. Beat just until blended. Batter will be
thick. Set aside.

Lightly butter 4 glass pyrex baking dishes approximately 4" in diameter.
Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each
dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake
in a preheated oven at 325 degrees for 25-30 minutes or until lightly
browned. Remove from the oven. With a sharp knife loosen cake from baking
dishes. Allow to cool 10 minutes, and turn out upside-down onto individual
dessert saucers. Serve immediately.

Serves 4. Submitted By JEANNE SWAFFORD On 10-17-94

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