Topping

• 4 tablespoons unsalted butter
• 1/2 cup packed light-brown sugar
• 3 ripe medium sized pears

Cake Batter

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs with yolks and whites separated
• 1/2 cup evaporated milk
• 1/4 teaspoon cream of tartar

Directions

Topping:

1. Melt butter in the bottom of a 10 1/2-inch round cake microwaveable save cake pan in the microwave.
2. Add brown sugar, stirring until dissolved.
3. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

Cake Batter:

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Cream butter and sugar on medium speed until light and fluffy in a medium sized bowl.
3. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
4. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
5. In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry.
6. Using a rubber spatula, fold egg whites into the batter.
7. Spread the batter evenly over the pears.
8. Bake in a 350 F oven for 45 minutes or until golden brown and toothpick come out clean when tested in the middle of the cake.
9. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

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Ingredients:

• 1 – 8 ounce package of Cream Cheese
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners (powdered) sugar

Directions:

1. In a medium bowl beat the cream cheese and butter together.
2. Stir in vanilla.
3. Gradually stir in confectioners sugar.

If there is leftover frosting keep in the refrigerator in a covered container. It will keep well for about 4 days.

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• 1 cup of firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 9 pineapple slices
• 9 Maraschino cherries
• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 3 tablespoons ground almonds
• 1/3 cup shortening
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1 egg

Directions:

1. Start by making the topping. Melt in a saucepan on medium heat then sprinkle the sugar evenly over the butter until sugar dissolves and the mixture is bubbly.
2. Pour mixture into a 9 inch non-stick square pan.  Arrange pineapple slices in a single layer over the brown sugar mixture and place a cherry in the center of each pineapple slice.
3. Preheat oven to 325 degrees F. Whisk the flour, almonds, baking powder, and salt in a large mixing bowl.
4. In a small bowl, use an electric mixer to beat the sugar and butter together until light. Mix in egg and vanilla. Alternate between flour mixture and milk, mixing well between each addition.
5. Pour cake batter over brown sugar mixture with pineapples and cherries in pan.
6. Bake in 350 F oven for 50 – 55 minutes.
7. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 9 servings.

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Ingredients:

• 1 – 4 serving package of pudding
• 2 cups powdered sugar
• 2 tablespoons shortening
• 6 – 10 tablespoons milk

Directions:

1. Combine pudding mix, sugar, shortening and 2 tablespoons of milk into a mixing bowl. Mix with an electric mixer on low until ingredients are blended.
2. Continue to mix at medium speed, adding the milk gradualy, 2 tablespoons at a time until you reach a desired consistency.
3. Refridgerate for at least 5 minutes before spreading on cake.

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Ingredients:

• 1 cup butter at room temperature softened not melted
• 1¾ cups sugar
• 1 tsp vanilla
• 4 eggs slightly beaten
• 3 cups cake flour sifted
• 4 tsp baking powder
• 1/8 tsp salt
• 1 cup milk
• Haupia filling
• Chantilly cream frosting

Directions:

1. Cream butter and sugar until light and fluffy.
2. Add vanilla and eggs.
3. Mix flour baking powder and salt together. Add to creamed mixture alternately with milk, starting and ending with dry ingredients.
4. Pour in to two 9-inch cake pans greased and dusted.
5. Bake at 350 F for 30-35 minutes.
6. When cakes are cool you can assemble cake.Haupia filling

• 1/8 cup cornstarch
• 1/4 cup sugar
• 2 cups coconut milk
• ¼ tsp vanilla extract
• 1 package cream cheese
• ¼ cup of butter at room temperature

1. Combine the first three ingredients together over low heat stirring constantly until thick.
2. Cream together the cream cheese and butter until light and fluffy. Add the vanilla. Then slowly add the coconut mixture.
3. Pour into a bowl and place plastic wrap on the top of the filling, then place it in the refrigerator to cool.Chantilly Cream Frosting

• 2 cups of heavy whipping cream
• ½ cup of powdered sugar
• 1 tsp vanilla extract
• ½ envelope of unflavored gelatin
• 3 tbsp water

1. In a sauce pan put the 3 tbsp water in and sprinkle the gelatin over it. Slowly heat up the water until the gelatin just dissolves.
2. Whip the cream, powdered sugar and vanilla extract until soft peaks form.
3. Slowly add the gelatin mixture to the cream while being whipped and continue to whip until stiff peaks form.

Recipe Submitted by: Melanie Terry

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Ingredients:

• 2 eggs separated
• 1 ½ cups sugar
• 2 ¼ cup sifted cake flour
• 3 tbsp baking powder
• 1 tsp salt
• 1/3 c salad oil
• 1 ¼ c guava nectar concentrate
• Guava cream filling

Directions:

1. Dilute on 6-oz can of frozen guava nectar concentrate with 1 ½ c water. Measure 1 ¼ c for guava nectar concentrate in recipe.
2. Beat egg whites until frothy; gradually beat in 1 ½ c sugar. Beat until stiff peaks form.
3. Sift dry ingredients together. Make a well in the flour mixture; add salad oil and half of guava nectar concentrate. Beat until well-blended.
4. Add remaining juice and egg yolks. Beat until smooth. Fold in beaten egg whites.
5. Pour into 2 prepared 9-inch cake pans and bake at 350? F for 35-40 minutes.Guava Cream Filling

• 2/3 c guava nectar concentrate
• ½ c sugar
• ¼ c cornstarch
• 1 package cream cheese
• ¼ c of butter at room temperature

1. Cream the butter and cream cheese together. saute In a sauce pan combine the first 3 ingredients and cook slowly over low heat stirring constantly.
2. Slowly add the guava mixture to the butter mixture. Let cool in the refrigerator

Recipe Submitted by: Melanie Terry

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