Pineapple Upside Down Cake
- 12 tablespoons of unsalted butter (1 ½ sticks)
- 1 cup dark brown sugar
- ¼ cup of pineapple juice
- 8 whole pineapple rings
- 8 Maraschino cherries
- ½ cup milk
- 1 large egg
- 1 ½ cups all-purpose flour or cake flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of granulated white sugar
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Whipped cream (optional)
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Preheat oven to 400° F degrees.
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Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. *See note.
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Stir in the brown sugar and continue to stir over low heat until it dissolves.
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Remove from heat and add pineapple juice.
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Arrange the pineapple rings in one layer of the pan and place a cherry in the center of each; set aside.
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Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat and stir in the milk and egg, beating well.
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Mix the flour, baking powder, salt and granulated sugar in a bowl, then add the milk-egg mixture and beat until smooth.
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Pour over pineapple slices.
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Bake for about 35 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes, then turn out onto a plate, fruit side up.
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Serve with whipped cream