Pineapple Upside Down Cake

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Pasie has been craving a pineapple upside down cake so in order to satisfy his sweet tooth I baked one up this morning. So yummy! I am hoping there will be some left for tomorrow when the hunters begin to arrive for opening season on Saturday but I doubt it.

Basic White Cake Recipe

1 3/4 cups flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup butter or margarine

1 cup sugar

2 eggs

1 tsp vanilla

3/4 milk

Combine flour, baking powder and salt together; set aside. In small electric mixer bowl, cream butter with sugar, eggs and vanilla until light.... about 6 minutes. Pour into large bowl. Blend in dry ingredients gradually alternating with milk, beginning and ending with dry ingredients.

To make it into a pineapple upside down cake, you will need...

1 white cake recipe (above)

1/3 cup melted butter or margarine

1 cup brown sugar

9 slices pineapple, drained

9 maraschino cherries (I omitted these)

Preheat oven to 350F. Prepare white cake batter. Melt butter in small bowl, add brown sugar and mix well. Pour butter/brown sugar mixture into a 9 x 13 inch greased cake pan and spread uniformly on the bottom. Place pineapple slices close together on sugar and decorate cavities with cherries. Cover with cake batter. Bake in the oven until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake and invert gently on cake plate. Serve warm or cold with whipped cream.

Enjoy!