A recipe for Pineapple Upside-Down Loaf. Follow the simple recipe instructions for Pineapple Upside-Down Loaf shared by other home cooking experts.
Ingredients
8 oz. Pineapple rings, drained4 Maraschino cherries, halved
2 pkg. Coffee cake mix (10.5 ozs. each)
2 Eggs
1 c. Milk, divided
Directions
Preheat oven to 350 degrees F. Generously butter the bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place 4 pineapple-ring halves decoratively on the bottom of the preparedpan, and the remaining 4 halves standing along the long side of the pan. Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves. Sprinkle bottom and sides of the pan with 1 1/2 packets of the crumb mixture from coffee-cake mix. Discard
remaining crumb mixture. Prepare bags of coffee-cake mix with eggs as package directs, but use the milk instead of water called for. Squeeze batter from both bags gently over streusel, pineapple, and cherries. Let stand 10 minutes. Tap pan gently on counter to release any air bubbles. Bake 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes. With a long, serrated knife, cut the top of the bread
level with the top of the pan. Invert bread onto a serving plate while warm. To serve, cut with a sharp (not serrated) knife. Yield: 1 loaf Preparation time: 10 minutes Baking time: 40 to 50 minutes Recipe from: Parents magazine, November 1986
