Sweet And Sour Upside Down Cake
- 1/2 cup packed brown sugar
- 1/4 cup oil
- 1/2 cup sweet and sour sauce divided
- 1 20 oz can pineapple chunks/slices in juice undrained
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sugar
DIRECTIONS
- heat oven to 350 degrees
- In small sauce pan combine brown sugar, and 1/3 cup sweet and sour sauce
- Stir over low heat until brown sugar is melted and mixture is bubbly
- Pour into 9 inch round cake pan
- Drain pineapple reserving 2 tablesoons juice
- Arrange pineapple in an even layer over brown sugar mixture
- In small bowl combine flour, baking powder, and salt
- In a large bowl beat eggs with sugar until well blended
- Beat in remaining sweet and sour sauce and reserved pineapple juice
- Fold in flour mixture just until moistened
- Pour over pineapple brown sugar mixture in cake pan
- Bake for 35 to 40 minutes until toothpick in center comes out clean
- Loosen cake edgeds with knife and invert onto serving platter