Cake batter baked over a pineapple and cherry topping, then inverted.

Steps

1. Make cake by the Creaming Method.
2. Cover the bottom of a 12 x 8 inch tin with margarine, brown sugar, crushed pineapple and halved cherries.
3. Pour cake batter over and bake in a moderate oven 325°F for 45 mins. or until cake leaves the sides of pan.
4. Turn out on a papered cake rack and remove cake paper.
5. Cool — can be served as a dessert.

Notes

• OCR source for this recipe was heavily corrupted; ingredient amounts reconstructed from partial page text.