Pineapple Upside Down Cake

By á-736

Ingredients

• 2 1/4 C flour
• 2 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 3/4 C (1 1/2 sticks) margarine, melted
• 1/2 C brown sugar, packed
• 1 large can pineapple slices
• 4 maraschino cherries, halved
• Pecans
• 1 C sugar
• 3 eggs
• 2 t vanilla extract
• 2/3 C sour cream or yogurt

Preparation

Step 1

Preheat oven to 325oF. Sift together flour, baking powder, baking soda and salt. Melt 1/4 C margarine in 9x12 pan, stir in brown sugar. Arrange pineapple slices (reserve juice) in pan. Place half of a cherry, cut side up, in the center of each pineapple ring and nuts, flat side up, in between pineapple slices.

In a large bowl, cream remaining 1/2 C margarine and sugar until light and fluffy. Beat in eggs, one at a time, 3 T reserved pineapple jucie and vanilla. Stir in flour mixture, 1/3 at a time, alternating with sour cream or yogurt, beginning and ending with the flour mixture.

Spoon batter over fruit and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes, then invert on serving platter.