3/4 c. oil
¾ c. brown sugar
1 17-oz. can pineapple slices, drained
1 c. sugar
2 c. flour
1 T. baking powder
1 cup milk
1 t. vanilla
Warm ¼ c. of the oil in a 10” skillet or 9” pan. Sprinkle the brown sugar over it. Put the pineapple over that. In a bowl, cream the remaining ½ c. oil with the sugar. Sift the flour and baking powder. Stirring after each addition, add half the milk to the creamed mixture, then half the flour, then the rest of the milk, then the rest of the flour. Add the vanilla. Pour the batter over the pineapple. 45 minutes at 350. Cool 5 minutes, run a knife around edges, place a plate over the pan and flip so the cake comes out with pineapple on top. 8 servings.