How To make Pineapple Upside Down Cakes

SYRUP:

1 cn 8 oz pineapple rings
1 tb Unsweetened pineapple juice
Concentrate, thawed 1/2 ts Cornstarch
1/4 ts Cinnamon
2 tb Butter

CAKE:

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