Pineapple Upside Down Cake

An online recipe with instructions for making Pineapple Upside Down Cake.

Ingredients

Topping Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar, firmly packed
- 1 can sliced pineapple (1 pound, 4 ounce)
- Maraschino cherries (one for each pineapple ring)

Cake Ingredients - 3 eggs
- 1 cup granulated sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt

Instructions

TOPPING:
Melt the butter in a 10 inch skillet. Add the brown sugar and cook over low heat, stirring constantly, for about 10 minutes, or until the surface is covered with bubbles. Drain the pineapple, saving the syrup. Lay out the drained pineapple on the brown sugar, and place a Maraschino cherry inside each pineapple ring. Set aside to cool.

CAKE:
Beat the eggs and sugar together until they are light and fluffy. Add 1/4 cup of the reserved pineapple syrup. Sift the flour with the baking powder and salt, and fold flour mixture into the egg mixture. When the brown sugar topping has cooled, and right before you are ready to bake the cake, pour the cake batter into the skillet, covering the brown sugar and pineapple slices. Bake in a preheated 350 degree oven for about 45 minutes. While the cake is still warm, loosen the edges with a spatula and turn the cake over onto a plate, so the brown sugar and pineapple

IMPORTANT NOTE:
Do not pour the batter over the sugar until the oven is preheated and you are ready to bake the cake. If the raw cake sits too long with the topping on it, the cake will be soggy on top after its baked.

References:

- dolesunshine.com - recipes - classic pineapple upside down cake/
- dolesunshine.com - recipes - pineapple upside down cake/
- wikipedia.org - upside down cake - article
- commons.wikimedia.org - pineapple upside down cake - images category