Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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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