Pineapple Upside Down Cake
Ingredients
- 1 and 1/2 sticks of unsalted butter
- 1/2 cup packed dark brown sugar
- 1 can pineapple rings in juice
- 1 jar maraschino cherries
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup white sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Recipe
- Preheat oven to 350 degrees. Start first with the topping.
- Melt the 1/2 stick of butter in a 13x9 baking pan on low heat on stove. Remove from heat and stir in brown sugar. Drain pineapple juice from can but keep 1/2 cup. Afix the rings on the bottom of the pan so that they are touching each other. Put cherries in the middle of the rings.
- Next work on the cake batter. Combine flour, baking powder, salt, and nutmeg. Beat butter and sugar in another bowl. Add eggs. After the eggs are beaten in, add the flour mixture. Pour in 1/2 cup of pineapple juice and milk and beat. Pour in remaining flour mixture and vanilla extract.
- Pour batter into baking pan ontop of the pineapple. Bake for 40 minutes. Cool for 10 minutes. Place a plate over the cake and carefully flip upside down so that the pineapple is on the top.