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PINEAPPLE SPAM UPSIDE-DOWN CAKE 
This Hawaiian Favorite is a new twist on Spam!

1/2 cup butter
1 cup brown sugar
2 cups canned pineapple slices, drained
1/4 cup pitted Maraschino cherries
1 can Spam, in 1/2-inch slices
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
1/2 teaspoon vanilla
5 tablespoons pineapple juice

Melt butter in a large square (9 x 9-inch) baking pan. Spread brown sugar evenly in pan and arrange pineapple slices on sugar, filling in spaces in pineapple centers with cherries. Arrange sliced Spam over pineapple slices.

Sift flour, baking powder and salt together. Beat egg yolks until light and fluffy, adding sugar gradually; add vanilla, pineapple juice and sifted flour; fold in stiffly beaten egg whites.

Pour batter over all, spreading evenly to edges of pan.

Bake in a preheated oven 375°F for 35 minutes or until a cake tester inserted in center of cake comes out clean. Turn baking pan upside down onto a serving plate.

Makes 1 (9 x 9-inch) cake.

Servings: 8

Submitted by: Belle

Nutrition (per serving): 526 calories, 19.4g total fat, 141.3mg cholesterol, 567.8mg sodium, 343.6mg potassium, 79.8g carbohydrates, 1.3g fiber, 64.7g sugar, 10.6g protein, 473IU Vitamin A, 2.7mg iron, 21mg Vitamin C, 6.6IU Vitamin D, 9.8g saturated fat, 1.4g polyunsaturated fat, 64.7g sugar.
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