Pineapple Upside Down Cake Roll
|Brown sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Maraschino cherries||1⁄4 Cup (4 tbs), chopped and drained|
|Eggs||3 (At Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Orange juice||3 Tablespoon|
|Flour||3⁄4 Cup (12 tbs), sifted|
|Baking powder||1 Teaspoon|
Preheat oven to 375 degrees.
Melt margarine in a 15x10 inch jelly roll pan.
Sprinkle brown sugar over margarine.
Cover with pineapple and cherries.
Beat eggs until fluffy.'Beat in sugar, a little at a time; blend well.
Add juice and vanilla; beat.
Sift flour, baking powder, and salt together.
Fold in carefully by hand.
Pour into pan, covering pineapple mixture.
Bake 15 minutes.
Turn out onto towel that has beendusted with confectioners' sugar.
Roll up jelly roll style; cool in towel.