Pineapple Upside-down Cake

Pineapple Upside-down Cake

Topping:

In a pyrex pan, melt:

-2 Tablespoons of butter

Stir in:

-1/3 cup packed brown sugar

-1 Tablespoon water

Spread it all around across the bottom of the pan.

Arrange:

-canned sliced pineapples halved or whatever looks "pretty" to you...around on the bottom of the pan. The recipe book says to use an 8oz can, but it's also calling for a round pie pan. I use the square pyrex and tend to use a bit more pineapple.

- add a few halved marachino cherries (remember, what you see is upside down, so put the pretty sides facing down)

Next, make the cake part:

In a mixing bowl, combine:

-1 and 1/3 cup flour

-2/3 cup sugar

-2 teaspoons baking powder

Add:

-2/3 cup milk

-1/4 cup butter, softened

-1 egg

-1 teaspoon vanilla

Beat with an electric mixer on low speed till combined, then beat an additional minute on a medium speed.

Pour the batter over the pineapple stuff in the pan

Bake at 350 for 30-35 minutes or until toothpick inserted near the middle comes out clean.

BEST SERVED WARM.