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Judges Selected Top Five From Among 60 Entries
HARRISBURG – Deb Walker of East Berlin, Pa., took home a first place ribbon and a $500 prize in the Pineapple Upside-Down Cake Contest at the 2009 Pennsylvania Farm Show on Sunday, Jan. 11.
Walker is no stranger to the Pineapple Upside-Down Cake Contest, having participated for the past five years. She placed first in 2005 and third in 2006. This year, she was also be participating in the Shoe-Fly Pie Contest and the Cornbread Contest. Walker started baking with her mother, and passed on the tradition to her daughter and grandchildren, who participate in baking contests at local county fairs.
“It’s a family affair,” she said.
Five judges selected Walker’s cake from among 60 entries. They scored the cakes based on appearance, consistency, flavor, moistness, texture and aroma.
Second place and $100 went to John Galob of Harrisburg, Dauphin County, and Brenda Harper of Pennsylvania Furnace, Centre County, earned $50 in third place.  Angela Hausch of Morgantown, Berks County placed fourth, followed by Jennifer Colna of Elizabethtown, Lancaster County.   
The 2008 Pineapple Upside-Down Cake Contest was sponsored by Health Craft.
Deb Walker’s Winning Pineapple Upside Down Cake
 ½ cup butter
1 cup brown sugar
12 pineapple rings (drained)
1 cherry for each ring (drained)
Melt butter and sugar in the bottom of a 9X13 inch pan. Arrange pineapple rings on top of mixture. Put a cherry in each ring.
Preheat oven to 350 degrees.
 ½ cup butter
1 1/3 cups sugar
2 ½ cups sifted cake flour
½ teaspoon salt
3 teaspoons baking powder
¼ cup evaporated milk
¼ cup water
½ cup syrup (drained from canned pineapples)
1 ½ teaspoon vanilla
6 drops yellow food coloring
3 egg whites
In large bowl, cream butter and gradually add half the sugar; cream until fluffy. Sift dry ingredients. Combine liquids and vanilla. Stir dry ingredients alternately into creamed mixture with liquids. Beat egg whites until soft peaks form; gradually beat in rest of sugar; fold into batter. Pour over pineapples in bottom of pan. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Cool on wire rack 5 minutes and invert to a large plate or on cardboard. Cool completely. Decorate as desired. Cut and serve. 

For a complete list of show results visit the Farm Show Web Site at and click on ‘Show Results.’
For photos of this competition, click here.