1 8-ounce can unsweetened crushed pineapple, undrained
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup milk
3 tbsp butter, melted
1 egg, beaten
1/2 tsp vanilla extract
1/4 cup firmly packed brown sugar
Drain the pineapple, reserving 1/4 cup juice. Set both aside.
Combine flour and next three ingredients in a large bowl; stir well. Combine reserved pineapple juice, milk, butter, egg and vanilla extract. Add to dry ingredients and stir just until dry ingredients are moistened.
Spoon batter into a buttered 9-inch baking pan. Top with pineapple; sprinkle with brown sugar.
Bake at 350° for 31 minutes, or until a wooden pick inserted in the enter comes out clean. Cool 10 minutes in the pan.
2001 Good. Double recipe for 9×13 pan.