Pineapple Upside-Down Cake
Pineapple and maraschino cherries help form the delicious "topping" on this upside-down cake.
30 min.prep time
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 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. 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 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.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #9502b©1997Land O'Lakes, Inc.