Butter and brown sugar topped with pineapple and maraschino cherries form the decadent topping on this classic pineapple upside-down cake.
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1/3 cup Land O Lakes® Butter
3/4 cup firmly packed brown sugar
12 slices pineapple, well drained
1 (10-ounce) jar maraschino cherries, stems removed
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup firmly packed brown sugar
2/3 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
2 1/2 teaspoons vanilla extract
3/4 cup milk
*Substitute 1 (16-ounce) can peach or pear slices, well drained.
Heat oven to 350°F.
Melt 1/3 cup butter in 13x9-inch ungreased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan.
Tip: Making Caramel
Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
Tip: Arranging Pineapple & Cherries
Combine flour, baking powder and salt in bowl; set aside.
Combine 1 cup brown sugar and 2/3 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with milk, beating at low speed and scraping bowl often after each addition.
Tip: Mixing Batter
Gently spread batter over pineapple. Bake 35-40 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.
Tip: Spreading Batter
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