Saturday, November 22, 2014

Pineapple Upside Down Cake

Pineapple Upside Down Cake 
2 ½ cups flour
2 teaspoons baking soda
1 cup sugar
¾ cup butter (softened)
2 teaspoons vanilla
4 eggs
1 cup milk (I use the juice from the pineapples and add milk to make 1 cup)
Preheat oven to 350°.
Mix flour, baking soda and sugar in a mixing bowl. Add remaining ingredients and mix on medium speed until all lumps are gone and batter is well incorporated.
Pan preparation
3/4 cup butter
1 can pineapple slices
Maraschino Cherries
1 cup brown sugar (may need more)
Melt butter in the bottom of a 9 x 13 cake pan. Add 1 cup of brown sugar and mix. Add more brown sugar if needed to absorb all the butter. Spread evenly on the bottom of your pan. Add pineapple rings and place a maraschino cherry in the hold of each pineapple ring.
Pour cake batter over pineapple rings.
Bake at 350° for 35 minutes.
Remove from oven and let rest for 2 minutes.
Invert pan onto an oblong dish (I use a cookie sheet)

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