Pineapple Upside Down Loaf
Serving Size : 1
Ingredients for prepare Pineapple Upside Down Loaf
:
| Amount | Measure | Ingredient - Preparation Method |
| 8 | ounces | pineapple rings in juice - drained |
| 4 | | maraschino cherries - halved |
| 2 | pkg | coffee cake mix - 10.5 ozs. each |
| 2 | | eggs |
| 1 | cup | milk - divided |
recipe Pineapple Upside Down Loaf
Preheat oven to 350 degrees F. Generously butter the bottom
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and sides of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place
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4 pineapple-ring halves decoratively on the bottom of the prepared pan, and the remaining 4 halves standing along the
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long side of the pan. Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves. Sprinkle bottom and sides
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of the pan with 1 1/2 packets of the crumb mixture from coffee-cake mix. Discard remaining crumb mixture. Prepare bags
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of coffee-cake mix with eggs as package directs, but use the milk instead of water called for. Squeeze batter
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from both bags gently over streusel, pineapple, and cherries. Let stand 10 minutes. Tap pan
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gently on counter to release any air bubbles. Bake 40 to 50
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minutes, or until a wooden pick inserted in the center comes out clean. Let cool
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on a wire rack for 20 minutes. With a long, serrated knife, cut the top of the
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bread level with the top of the pan. Invert bread onto a serving plate while
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warm. To serve, cut with a sharp (not serrated) knife.
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