Pineapple Upside-down Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I think this was from the Better Homes & Gardens cookbook, but I don't remember for sure. My husband loves pineapple upside-down cake, but this the only pineapple upside-down cake that I've made that my husband likes. Ingredients:
cake |
1 1/3 c. flour |
1/3 c. sugar |
2 tsp. baking powder |
2/3 c milk |
1/4 c butter, softened |
1 egg |
1 tsp. vanilla |
glaze |
2 tbsp. butter |
1/3 c. brown sugar |
1 can pineapple slices, drained & halved |
4 maraschino cherries, halved |
Directions:
1. Preheat oven to 350. In a bowl, combine flour, sugar and baking powder. Add milk, butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Set aside.
2. Melt margarine in a round baking pan. Stir in sugar and 1 tbsp. water. Arrange pineapple and cherries in the pan. Spoon cake batter into the pan. Bake at 350 for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Serve warm.
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