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
Details
Servings 12
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.
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