Pineapple Upside Down Cake

This is a great dessert but one that really needs to be eaten on the same day it’s baked ~ and it’s best when served still warm.

Pineapple Upside Down Cake

2 tbsps butter
1/3 cup packed brown sugar
1 tbsp water
1 (8 ounce) can pineapple slices, drained and halved
4 maraschino cherries, halved
1 1/3 cups flour
2/3 cup sugar
2 tsps baking powder
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp vanilla

Melt the 2 tbsps butter in a 9×1 round baking pan (put the butter in the pan and put pan in oven while it’s heating). Stir brown sugar and water into melted buttter in pan, Arrange pineapple and cherries in the pan and set aside ~ I put a whole slice in the center and the half slices around it.

In a medium mixing bowl stir together flour, sugar, and baking powder. Add milk, the 1/4 cup butter, egg, and vanilla. Beat with a mixer on low speed until combined then beat for 1 minute. Spoon batter into the prepared pan, covering the fruit ~ some of the brown sugar may sepp up around the sides.

Bake at 350º for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Loosen the side and invert on a plate. Serve warm

Makes 8 servings.

Happy Cooking!

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