Pineapple-Grapefruit Upside-Down Shortcake by Becky Stapf

VOTE FOR BECKY (Team Pigasus)!

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Pineapple-Grapefruit Upside-Down Shortcake:

3 T. butter, 1/2 cup brown sugar, dried grapefruit, pineapple rings (drained), and maraschino cherries.

Melt butter in bunt pan, or 8″x8″x2″ dish. Sprinkle brown sugar evenly over butter. Arrange fruit over butter-sugar mixture.

 

BATTER:

1 C. gluten-free flour, 1/3 C. corn meal, 2 teas. baking powder, 1/2 teas. salt. Sift dry ingredients and set aside.

1/3 C. semi-packed cotton candy (use an unobtrusive flavor like lemon or banana), 1/4 C. butter, and 1 Tbls. raw sugar.

Cream together the cotton candy, butter, & sugar mixture.

Gradually add in 1 egg, 2/3 C. evaporated milk, 1 teas. vanilla, and 1/2 teas. Grand Marnier liqueur.

Incrementally add the dry ingredients to the creamy mixture, and beat. Bake at 350 degrees for 45 minutes, or until done. Cool for 3-4 minutes. Turn upside down on serving plate. Serve with custard pudding and fresh fruit.

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