Pineapple Upside-Down Cakes

-----------------------------------SYRUP----------------------------------- 1 cn 8 oz pineapple rings

1 tb Unsweetened pineapple juice

Concentrate, thawed 1/2 ts Cornstarch

1/4 ts Cinnamon

2 tb Butter

------------------------------------CAKE------------------------------------ 1/4 c Butter

1 lg Egg

1 ts Vanilla extract

1/2 c Unsweetened pineapple juice

1 c White flour

1/2 ts Baking soda

1/2 ts Baking powder

To prepare syrup, drain juice from can of sliced pineapple into a small saucepan. Reserve the pineapple slices for use later. Add pineapple juice concentrate, spices, and cornstarch to saucepan. Mix well. While stirring constantly, bring to a boil over medium heat. Boil 1 minute. Remove from heat, stir in butter, and set aside. To prepare cake, beat together butter (or shortening) and egg until creamy. Add vanilla extract and pineapple juice; beat thoroughly. Measure in flour, baking soda and baking powder. Beat just until blended. Batter will be thick. Set aside. Lightly butter 4 glass pyrex baking dishes approximately 4" in diameter. Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for 25-30 minutes or until lightly browned. Remove from the oven. With a sharp knife loosen cake from baking dishes. Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers. Serve immediately. Serves 4. Submitted By JEANNE SWAFFORD On 10-17-94 -----