Pineapple Upside-Down Cakes

Directions

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 dish es 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.

Serve immediately.