|Butter, brown sugar, and pineapple
|Pecans instead of cherries
|The finished cake right side up
PINEAPPLE UPSIDE DOWN CAKE
Adapted from COOKS.COM
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)
Use an 8″ square or round pan. Drain can of pineapple, saving the syrup.Place butter in 8″ pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
NOTE: I used a tablespoon of dark rum as well as the pineapple syrup. I also substituted pecans for the cherries.