• 3 cups sifted cake or all-purpose flour
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 cup of butter or shortening
• 2 cups sugar
• 1 teaspoon vanilla
• 4 eggs
• 1 cup milk
• ½ cup butter, melted
• 1 cup brown sugar
• 12 slices canned pineapple
• 12 maraschino cherries, drained
• ½ cup chopped pecans

Pineapple Upside Down Cake

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• 3 cups sifted cake or all-purpose flour
• ½ teaspoon salt
• 3 teaspoons baking powder 
• 1 cup of butter or shortening 
• 2 cups sugar 
• 1 teaspoon vanilla 
• 4 eggs
• 1 cup milk
• ½ cup butter, melted
• 12 slices canned pineapple
• 12 maraschino cherries, drained
• 1 cup brown sugar
• ½ cup chopped pecans

Pineapple Upside Down Cake

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• ½ cup crushed pineapple
• ½ cup pineapple juice
• ½ cup prepared orange marmalade
• ⅓ cup soy sauce
• 4 cloves garlic
• 1 to 4 serrano chilis
• 1 cup chopped cilantro
• 1 2-pound pork tenderloin

Caribbean-Marinated Pork Tenderloin

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Cake Batter

• 3/4 cup unsalted butter, room temperature 
• 1 cup plus 2 tablespoons granulated sugar
• 3 large whole eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1¼ cup plus 2 tablespoons Cake Flour, sifted
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 1/4 cup Macadamia Nuts, toasted and cooled

Butter Topping

• 1½ ounces unsalted butter, melted
• 3/4 cup brown Sugar
• 1 Pineapple, cleaned, cored, and sliced

Macadamia Nut Pineapple Upside Down Cake 

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• 1/2 cup apricot preserves
• 1/4 cup soy sauce
• 6 green onions, minced
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1¼ teaspoons chili powder
• 1½ pounds sirloin steak tips, trimmed and cut into 1½-inch pieces
• 2 cups pineapple, cut into 1½-inch pieces, canned OK
• 2 red bell peppers, stemmed, seeded cut into 1½-inch pieces
• 1 large red onion, quartered through root end, each quarter cut into 1-inch pieces

Grilled Beef Kebabs

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• 1½ pounds pork tenderloin, trimmed

For the Marinade

• 8-oz  can pineapple in its own juice (NOT heavy syrup), drained, juice reserved
• 1/2 cup pineapple juice 
• 1/4 cup soy sauce, Tamari preferred
• 1 teaspoon ground cumin
• 4 cloves garlic, coarsely chopped
• 1 - 4 serrano chilis, coarsely chopped (to taste)
• Juice of one lime
• 1 cup cilantro

Caribbean Pork Tenderloin

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• 3 large sweet potatoes or yams
• 6 slices canned pineapple
• 1/2 stick butter
• 1/2 cup brown sugar
• 1/2 cup sherry
• 1/4 teaspoon of salt and ground pepper
• dash of ground cinnamon (optional)

Note: This image shows chunked pineapple and sweet potato instead of slices as recipe calls for. Results should taste same.

Sherry Glazed Sweet Potato

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• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1 can sliced pineapple

For the Batter

• 1/2 cup unsalted butter, softened 
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon rum (coconut-flavored preferred)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cardamom
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened pineapple juice
• 1/4 cup coconut flakes, plus 1/4 cup toasted for garnish

Pineappple-Coconut Upside Down Cake

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• 2 packages of raspberry gelatin (3 ounces)
• 3 cups orange juice
• 2 unflavored gelatin (1/4 ounce)
• 1 tablespoon fresh lemon juice
• 1¼ cups sugar
• 3 cups fresh cranberries
• 2 granny smith apples, peeled, cored cut into wedges
• 2 oranges, peeled and cut into bite size pieces
• 1 (8 ounce) can crushed pineapple, with juice
• 1/4 cup pecans, chopped

Molded Cranberry Salad

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• 3 tablespoons sugar
• 1 cup pomegranate juice
• Two 750-milliliter bottles sparkling wine, chilled
• 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
• 2 oranges, thinly sliced crosswise
• 1 cup diced fresh pineapple (1/2 inch)
• 1/4 cup pomegranate seeds
• Ice cubes, for serving

Note: This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.