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Pineapple Upside-down Loaf

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      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
 
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