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Recipe Servings: 4 servings Description: Homemade pineapple upside down cake. Hopefully, you can keep it all in one piece when you flip it upside down! Allergens: Animal, Beet, Cherry, Corn, Cow milk, Dairy, Fructose, Fruit/vegetable, Gelatin, Grain, Legume, Miscellaneous, Nut, Pineapple, Rapeseed, Soy, Spices, Sugar, Sugar cane, Sulfites Ingredient List:

Qty	Name
2/3 c	margarine
3/4 c	light brown sugar , firmly packed
1 can	pineapple , sliced
1/4 c	cherries
1 c	flour
2 1/2 tsp	arrowroot powder
2 1/2 tsp	cream of tartar
1/2 tsp	salt
2/3 c	sugar
1/4 c	milk
2 tbsp	canola oil
4 tbsp	water

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Instructions: Preheat oven to 350 Fahrenheit.

Melt the brown sugar and margarine in a pan until it bubbles or boils.

Place the pineapples in the sugar mixture. Put the cherries into the center of the fruit. Move towards the edge of the pan.

Combine flour, cream of tartar, salt, sugar, milk, canola oil, water, and arrowroot powder and beat for 1 minute.

Pour the cake batter over the cherries/pineapple.

Bake at 350. When the cake is done, remove from heat. Let it sit for a few minutes and loosen the edges of the cake with a knife. Turn it upside down into a serving platter.

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Miscellaneous: Created: June 25th, 2007
Last Updated: June 25th, 2007
Source of Recipe: Mom
Filed Under: Desserts




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