▢1/4 cup butter
▢2/3 cup packed brown sugar
▢1 20-oz can 9 pineapple slices in juice, drained (reserve juice)
▢9 10 maraschino cherries
▢1 1/3 cups all-purpose flour
▢1 cup granulated sugar
▢1/3 cup butter (softened)
▢1 1/2 teaspoons baking powder
▢1/2 teaspoon salt
▢3/4 cup milk
▢1/4 cup reserved pineapple juice
▢1 egg
▢1 teaspoon vanilla extract
Instructions
Heat oven to 350°F. Melt butter in the microwave. Pour the melted butter in a 9 inch square pan and then evenly sprinkle with the brown sugar. Arrange pineapple slices over the brown sugar. Place a cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 40 seconds, then beat on high speed 3 minutes, until well blended. Pour the cake batter over the pineapples.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Immediately top the pan with a plate, pan or serving dish, then flip the cake/dish over. Let the cake sit for a few minutes then remove the pan. This will allow the topping to drizzle over the cake.
Serve warm and this is also good topped with whipped cream or ice cream. Cover and store the cake at room temperature or in the fridge.
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Nutrition
Serving: 9g | Calories: 342kcal | Carbohydrates: 54g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 256mg | Potassium: 142mg | Fiber: 1g | Sugar: 39g | Vitamin A: 427IU | Calcium: 74mg | Iron: 1mg
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