1. Heat oven to 350°.
2. Melt butter in 10-inch ovenproof skillet or square pan, 9 X 9 X 2 inches, in oven. Sprinkle brown sugar over butter. Arrange pineapple on brown sugar, cutting one or more slices into pieces if necessary. Place cherry in center of each pineapple slice.
3. Beat remaining ingredients except Sweetened Whipped Cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pineapple.
4. Bake skillet 45 to 50 minutes, square pan 50 to 55 minutes, or until toothpick inserted in center comes out clean.
5. Immediately turn upside down onto heatproof plate. Let skillet or pan remain over cake a few minutes so brown sugar topping can drizzle over cake. Cool 15 minutes. Serve warm with Sweetened Whipped Cream.
*Spreads with at least 65% vegetable oil can be used.
**If using self-rising flour, omit baking powder and salt.
NUTRITION FACTS: 1 Serving: Calories 390 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 40mg Sodium 270mg Carbohydrate 63g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 4% Calcium 10% Iron 8% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pineapple Upside-Down Cake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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