MMMMM--------------Meal-Master Recipe by www.cuisine.at-----------------

      Title: Pineapple Upside-Down Loaf
 Categories: Breads, Holiday
      Yield: 6 Servings

      8 oz Pineapple rings, drained
      4    Maraschino cherries, halved
      2 pk Coffee cake mix (10.5 ozs.
           -each)
      2    Eggs
      1 c  Milk, divided

  Preheat oven to 350 degrees F. Generously butter the
  bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan.
  Cut pineapple rings in half. Place 4 pineapple-ring
  halves decoratively on the bottom of the prepared pan,
  and the remaining 4 halves standing along the long
  side of the pan. Place cherry halves, cut-side-down,
  in the center indentations of the pineapple-halves.
  Sprinkle bottom and sides of the pan with 1 1/2
  packets of the crumb mixture from coffee-cake mix.
  Discard remaining crumb mixture. Prepare bags of
  coffee-cake mix with eggs as package directs, but use
  the milk instead of water called for. Squeeze batter
  from both bags gently over streusel, pineapple, and
  cherries. Let stand 10 minutes. Tap pan gently on
  counter to release any air bubbles. Bake 40 to 50
  minutes, or until a wooden pick inserted in the center
  comes out clean. Let cool on a wire rack for 20
  minutes. With a long, serrated knife, cut the top of
  the bread level with the top of the pan. Invert bread
  onto a serving plate while warm. To serve, cut with a
  sharp (not serrated) knife.

  Yield: 1 loaf Preparation time: 10 minutes Baking
  time: 40 to 50 minutes

  Recipe from: Parnets magazine, November 1986

  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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