Pineapple and maraschino cherries help form the delicious "topping" on this upside-down cake.
| 1/4 |
|
cup LAND O LAKES® Butter, melted |
| 1/2 |
|
cup firmly packed brown sugar |
| 2 |
|
(8-ounce) cans sliced pineapple, well-drained* |
| 8 |
|
maraschino cherry halves, if desired |
| 2/3 |
|
cup firmly packed brown sugar |
| 1/3 |
|
cup LAND O LAKES® Butter, softened |
| 2 |
|
eggs |
| 1 1/2 |
|
teaspoons vanilla |
| 1 1/2 |
|
cups all-purpose flour |
| 2 |
|
teaspoons baking powder |
| 1/4 |
|
teaspoon salt |
| 1/2 |
|
cup milk |
Heat oven to 350°F. Melt 1/4 cup butter in 11x7-inch ungreased glass baking dish in oven (3 to 4 minutes). Stir in 1/2 cup brown sugar. Spread mixture evenly in pan. Arrange 8 pineapple slices on top. Place cherry half in center of each pineapple slice, if desired.
Combine 2/3 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Stir in vanilla. Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, beating well after each addition.
Gently spread batter over pineapple. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.
*Substitute 1 (16-ounce) can peach or pear slices, well-drained.
