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Cook'n with Betty Crocker 
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Pineapple Upside-Down Cake |
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Serves: 9 Print this Recipe1/4 cup butter 2/3 cup brown sugar 9 slices fresh pineapples 9 red maraschino cherries 1 1/4 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup margarine softened 1 egg 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Melt butter (or margarine) in 8x8-inch baking dish. Sprinkle brown sugar evenly over melted butter. Cut pineapple slices in half and arrange with cherries over sugar-butter mixture. Prepare cake batter by placing remaining ingredients in a mixing bowl and blending on low for 30 seconds. Then beat on high speed, scraping bowl occasionally, for 3 minutes. Pour batter over pineapple topping. Bake for 40 to 45 minutes, until cake tests done. Remove from oven and immediately invert on heat-proof plate. Serve with a dollop of whipped cream. Variation: In place of pineapple slices, substitute drained crushed pineapple, apricot halves, or sliced peaches. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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