Pineapple Upside-down Cake
2T butter
1/3C packed brown sugar
1T water (can use pineapple juice from the can)
1 8-oz can pineapple (can use chunks--wouldn't recommend anything smaller, though)
4 maraschino cherries, halved (optional)
1 1/3 C all-purpose flour
2/3 C granulated sugar
2 t baking powder
2/3 C milk
1/4 C butter, softened
1 egg
1 t vanilla
1. Preheat oven to 350 F. Place the 2 T butter in a 9.5" round cake pan (or a 9"x9" square pan). Place pan in oven until butter melts. Stir in brown sugar and water. Arrange pineapple and cherries in pan. Set aside. In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add Milk, 1/4 C butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed 1 minute. Spoon batter into prepared pan.
2. Bake 30 - 35 min until wooden toothpick inserted in center comes out clean. Cool on a wire rack 5 min. Loosen sides of cake; invert onto plate. Cool 30 min; serve warm.
Katie didn't invert the cake onto a plate; she just left it upside down in the baking dish. Do whatever you like. This recipe came from the Better Homes and Gardens cook book.
1/3C packed brown sugar
1T water (can use pineapple juice from the can)
1 8-oz can pineapple (can use chunks--wouldn't recommend anything smaller, though)
4 maraschino cherries, halved (optional)
1 1/3 C all-purpose flour
2/3 C granulated sugar
2 t baking powder
2/3 C milk
1/4 C butter, softened
1 egg
1 t vanilla
1. Preheat oven to 350 F. Place the 2 T butter in a 9.5" round cake pan (or a 9"x9" square pan). Place pan in oven until butter melts. Stir in brown sugar and water. Arrange pineapple and cherries in pan. Set aside. In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add Milk, 1/4 C butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed 1 minute. Spoon batter into prepared pan.
2. Bake 30 - 35 min until wooden toothpick inserted in center comes out clean. Cool on a wire rack 5 min. Loosen sides of cake; invert onto plate. Cool 30 min; serve warm.
Katie didn't invert the cake onto a plate; she just left it upside down in the baking dish. Do whatever you like. This recipe came from the Better Homes and Gardens cook book.
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