Ms. Doris' Pineapple Upside Down Cake
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- ¼ cup butter
- ¾ cup packed brown sugar
- 9 slices pineapple in juice (from 14 oz. can), drained
- 9 maraschino cherries without stems
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup soft butter
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ¾ cup milk
- 2 ex. large eggs
1Heat oven to 350°F. In 9-inch square or round pan, melt ¼ cup butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3Bake 50 to 55 mins. or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over, together. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake and cake can release from baking pan; remove pan.
4Serve warm or at room temperature.
Store cake loosely covered.