I love Pineapple Upside Down Cake! It’s sweet, it’s warm, it’s so yummy. If you dont’ have fresh pineapple, shame on you, just kidding. You can use the canned slices, but a freshly cut pineapple really brings a sweet taste to this cake.
2 Tablespoons butter
1/3 cup packed brown sugar
1 8-ounce can pineapple slices, drained (if using fresh use 7 slices)
Maraschino cherries, either halved or whole for each pineapple slice
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cups milk
1/4 cup butter, softened
1 teaspoon vanilla
Melt the 2 tablespoons butter in the 9 and a half inch round cake pan in the oven for just a few minutes. Stir in brown sugar and 1 tablespoon water together till it coats the bottom of the pan. Arrange pineapple and cherries in the pan and set aside.
Stir together flour, sugar, baking powder. Add milk, the 1/4 cup butter, egg, and vanilla. Beat until combined , then beat another minute. I do this by fork, so I just beat until it’s all mixed together. Spoon batter over fruit in the prepared pan.
Bake in the 350F Over for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for about 5 minutes on a rack before inverting it onto a plate. Serve warm.