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The following is the recipe for Senator Rod Grams' favorite dessert. This recipe is from Betty Crocker's Picture Cook Book, Text Edition published by General Mills, which is headquartered in Minneapolis, Minnesota. Sincerely, Rod Gram, United States Senator
First, prepare the pan: melt 1/3 cup butter in heavy 1011 skillet or baking dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained slices of pineapple over butter-sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.
Batter: Beat eggs until thick and lemon-colored (5 minutes) Gradually beat in sugar; add pineapple juice and vanilla. Sift together flour, baking powder, and salt and beat into mixture all at once.
Pour batter over fruit and nuts. Bake at 350 degrees (moderate oven) for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes; brown sugar mixture will run down over cake instead of clinging to pan.
Serve warm, plain, or with whipped cream.
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