Upside-down Cake

 

(As you can see from the picture, I didn't have sliced pineapple so I used crushed.  Still works.  As I think I've mentioned before, recipes are versatile.  We practice when we make them.)

1 8 oz. can pineapple slices, or crushed works just fine too

2 tbsps. butter

½ cup brown sugar

1 tbsp. water

4 maraschino cherries, halved

1 egg

1 tsp. vanilla extract

1¼ cups all purpose flour

½ cup granulated sugar

2 tsps. baking powder

½ cup milk

¼ tsp. salt

¼ cup butter

Preheat oven to 350º

Place 2 tbsp. butter in round 9x1½" cake pan and place in oven until butter melts (2-3 minutes).  Remove pan from oven and stir in brown sugar and water until syrupy. Arrange pineapple and cherries in bottom of pan. Set aside.

In medium mixing bowl combine flour, white sugar, salt, and baking powder. Add milk and ¼ cup butter, the egg and the vanilla.  Use electric mixer and beat on low until combined and then raise speed to medium high for an addition 1-2 minutes.  

Spoon batter over the pineapple/cherry mixture.  Bake 30-35 minutes until tooth pick comes out clean when inserted into the center.  Cool on wire rack 5 minutes then loosen sides and invert onto plate.  Let cool another 30-45 minutes before cutting and serving.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries.