Pineapple Upside-Down Cake
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Family Tested & Approved
(8 ounces) sliced pineapple
butter, melted, divided
Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
In a small bowl, combine the brown sugar and 2 tablespoons butter; stir until sugar is dissolved. Pour into an un-greased 6" round baking pan.
Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices.
In a small mixing bowl, combine the flower, sugar, baking powder, salt, and allspice. Add the egg, milk, reserved pineapple juice and remaining butter; beat just until combined. Spoon over pineapple.
Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.