Pineapple Upside-Down Cake
Original recipe by Mrs. Wilkes; The Boardinghouse Cookbook
1 cup butter, divided
1 (15-ounce) can sliced pineapple
1 cup light brown sugar
Maraschino cherries, halved
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 teaspoon vanilla extract
1/2 cup pineapple juice (SAVED FROM CANNED SLICED PINEAPPLE)
Preheat the oven to 350 degrees.
Butter a 10-inch springform pan. Next, place parchment paper on bottom and sides of springform pan. You will need to cut the parchment paper.
WARNING - THE SPRINGFORM PAN MAY LEAK, SO PLACE A COOKIE SHEET UNDER THE 10-INCH SPRINGFORM PAN WHILE PREPARING AND BAKING.
Melt 1/2 cup of the butter and pour into the10-inch springform pan. In order, place the pineapple rings in melted butter mixture. Cut the Marashino cherries and place each half in each center of the pineapple rings. Sprinkle brown sugar over pineapple rings and cherries.
Combine the flour, sugar, baking powder, and salt. Add the remaining 1/2 cup butter, milk, and vanilla, and saved pineapple juice. Beat for 2 minutes at medium speed. Add the egg and beat for 2 more minutes. Pour batter over the pineapple rings and cherries and bake for 40 minutes.
Carefully remove the cake from the springform pan. Turn (flip) the cake over onto a serving platter. Carefully remove the springform bottom layer and parchment paper. Serve with vanilla ice cream.
Serves 10 to 12
Individual Pineapple Up-Side Down Cakes
Here's another idea, . . . use a jumbo muffin pan and make individual pineapple up-side down cakes. Make sure you use non-stick spray on pans before starting recipe. Individual cakes will bake faster, so bake the cakes for 30 -35 minutes.