Pineapple Upside-Down Spice Cake

[Guest guest]

Pineapple Upside-Down Spice Cake

 

Lightly grease slow cooker stoneware

 

Fruit:

1/4 cup melted butter

1/2 cup firmly packed brown sugar

10 slices fresh pineapple or 1 can (19 oz) sliced pineapple,

drained

 

Cake:

3/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/4 cup butter

1 cup granulated sugar

1 egg

1/2 cup milk

1 tsp each ground cinnamon and ground allspice

1/2 tsp each ground cloves and ground nutmeg

1 tsp vanilla extract

 

In a small bowl, combine butter and brown sugar. Spread over

bottom of prepared stoneware. Arrange pineapple on top.

 

To make cake: In a bowl, combine flour, baking powder and salt.

In a mixing bowl, using an electric mixer, cream butter and

sugar until light and fluffy. Beat in egg. Add milk and flour

mixture alternately, making three additions of flour and two of

milk, beating well after each addition. Blend in cinnamon,

allspice, cloves, nutmeg and vanilla. Pour mixture over pineapple

slices.

 

Place tea towels over top of stoneware. Cover and cook on high

for 3 hours or until a toothpick inserted in center of cake comes

out clean. To serve, slice and invert on plate. Top with

vanilla ice cream.

 

Variation: Substitute 4 peaches, sliced, or two 14 oz. can of

peach slices, drained.