Pineapple Upsidedown Cake
|1/2 c||brown sugar, light|
|1/4 c||butter, melted|
|1 20 oz can(s)||sliced pineapple, drained|
|2 c||all purpose flour|
|1 1/2 c||sugar|
|1 stick||softened butter|
|1 1 /4 c||milk|
|2 tsp||baking powder|
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DirectionsHeat oven to 350 degrees
Sprinkle 1/2 cup light brown sugar in bottom a 9 inch
round cake pan, pour 1/4 cup melted butter over the
brown sugar. Arrange whole pineapple rings in a circle with one ring in the center, fill each ring with a maraschino cherry.In a large bowl combine the remaining ingredients and blend on low speed for one minute scraping bowl often. Beat on high speed for 3 minutes scraping bowl occasionally. Pour batter over pineapple rings and bake at 350 degrees for 50 -55 minutes until toothpick comes out cleanImmediately turn pan upside down on a serving plate.