Friday, January 19, 2007

Pineapple Upside Down Cake

One of my most favorite cake ever is the upside down pineapple cake. I can only eat one slice of chocolate cake, but I can eat one whole pan of this sucker in one day. I love the melted butter taste, the sticky brown sugar and the soft texture of the cake. This has become one of my comfort foods.

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)
Use an 8" square or round pan. Drain can of pineapple, saving the syrup.

Melt the butter in the microwave, don't overheat. Place in pan, spread on the bottom and sides.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

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