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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Topping
13 cup Land O Lakes® Butter
34 cup firmly packed brown sugar
12 slices pineapple, well drained
1 (10-ounce) jar maraschino cherries, stems removed
Cake
2 cups all-purpose flour
1 tablespoon baking powder
14 teaspoon salt
1 cup firmly packed brown sugar
23 cup Land O Lakes® Butter, softened
2 12 teaspoons vanilla extract
34 cup milk
*Substitute 1 (16-ounce) can peach or pear slices, well drained.
STEP 1
Heat oven to 350°F.
STEP 2
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
STEP 3
Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
STEP 4
Combine flour, baking powder and salt in bowl; set aside.
STEP 5
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
STEP 6
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
There are reasons classic cake recipes turn out to be classics: These cakes have time-tested flavor and can’t-fail texture. Bake up a few memories.
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