Pineapple Upside-Down Cakes
pineapple juice concentrate
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.
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.
Lightly butter 4 glass pyrex baking dishes approximately 4 inch 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 smooth.
Bake in a preheated oven at 325 degrees for 25 to 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.