Saturday, March 22, 2008
Pineapple Upside Down Cake
My "Sweet Hunter" could'nt wait until tomorrow so that is why you are seeing the cake cut into pieces. He said it was great and that is what counts.
3 tablespoons butter
3/4 cup brown sugar, firmly packed
6 slices pineapple or 1 can (20 ounces) can of drained crushed pineapple
maraschino cherries (optional)
pecan halves (optional)
1/2 cup butter
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.
Make cake batter. Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy.
Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate.