---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hawaiian Upside-Down Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
----------------------------------TOPPING----------------------------------
    1/3 c  Butter or margarine
      1 c  C & H Golden Brown Sugar
           -- firmly packed
      1 c  Juice-pack crushed pineapple
           -- (drained measure)
           -- reserve juice
    3/4 c  Shredded coconut
      4    Maraschino cherries, chopped

------------------------------------CAKE------------------------------------
      2    Eggs
    3/4 c  C and H Granulated Sugar
    1/2 c  Reserved pineapple juice
      1 ts Vanilla
  1 1/4 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
 
  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
 
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