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Pineapple and maraschino cherries help form the delicious "topping" on this upside-down cake.
Heat oven to 350°F.
Melt 1/4 cup butter in 11x7-inch ungreased glass baking dish in oven. 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 bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Stir in vanilla. Gradually add flour, baking powder and salt alternately with milk, beating at low speed and scraping bowl often after each addition.
Gently spread batter over pineapple. Bake 30-40 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.
Dietary Fiber: 1g
Easy and delicious. I am making this for my boyfriend for his birthday cake. You can't go wrong with this recipe!
IT WAS GREAT EASEY AND I LOVED IT
Excellent. This was easy to put together, the topping was just sweet enough and the cake was moist and tender. Will make again.
I've made this cake many times over the past few years and it has been a huge hit every time! This cake is simple to make and will not dissappoint i guarantee that!
Very, very delicious!!! Cake is rich and moist!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2853
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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