Nutty pineapple orange cake

NUTTY PINEAPPLE ORANGE CAKE







1/3 cup butter

1 ¾ cup sugar

1/3 cup butter-flavored Crisco

2 eggs

1 ½ teaspoon pineapple extract

2 ¾ cup flour

2 ½ teaspoon baking powder

dash of salt

½ cup milk

¾ cup pineapple juice

3 teaspoon grated orange rind







In a large mixer bowl, beat butter, Crisco, sugar, extract, and eggs. Beat till fluffy. Measure out dry ingredients. Add to creamed mixture. Alternately with pineapple juice and milk. Fold in grated orange rind.







Pan Glaze:



½ cup brown sugar

½ cup sugar

¾ cup butter

3 tablespoon chopped pecans

9 pineapple slices, drained

9 maraschino cherries







Melt butter in medium bowl. Add sugar. Spread onto bottom of 12” x 2” petal pan. Sprinkle nuts on next. Lay pineapple tings on outside edge of petal shape. Fill in center. Lay cherries at every ring. Spread cake batter on top, evenly. Bake at 350° for 45 to 50 minutes or till center comes clean. Flip over to serve.

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