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Pineapple Upside Down Cake Recipe


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     Pineapple Upside Down Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

1/2 cup brown sugar
1 can (20 oz) pineapple rings in juice
10-12 maraschino cherries
1/4 cup (1/2 stick) butter
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1/2 cup (1 stick) softened butter
1 cup sugar
2 eggs
1 tsp vanilla

Heat oven to 350 degrees. Topping- Melt butter in 13x9 inch metal baking pan on the stovetop on low heat. Remove from heat and stir in brown sugar. Drain pineapple righs, reserving 1/2 cup juice. Fit rings tightly into bottom of pan. You will need 10-12 rings. Tuck a maraschino cherry in center of each ring.
Cake- In medium bowl whisk flour, baking powder, salt and nutmeg. In a large bowl beat butter and sugar 2 minutes. Add eggs and beat until blended. On low heat beat in half the flour mixture. Pour in reserved 1/2 pinapple juice and the milk. Beat until blended. Beat in remaining flour then the vanilla.
Spread batter in pan over the pinapples. Bake at 350 degrees for 40 minutes or until toothpick inserted in the center comes out clean. Cool cake in pan or rack for 10 minutes. Place a baking sheet over cake and carefully invert. If any pineapple or cherries stick to pan, gently replace on cake top.
Serving Suggestions
This was Joyces favorite cake.

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