Pineapple upside-Down Cake

By samara72

Ingredients

• 2 tbsp plus 2/3 cup butter, divided
• 1/2 c firmly packed light brown sugar
• 1 (20 oz) can sliced pineapples in heavy syrup
• 7 maraschino cheery halves
• 2 1/2 cups flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 tsp grated lemon zest

Preparation

Step 1

Preheat the oven to 350, heat 2 tbsp butter in a 10 inch cast iron skillet until melted. Sprinkle brown sugar over butter, remove from heat.

Drain pineapple, reserving 7 slices of pineapple & 1 cup of syrup. store remaining pineapple slices in refrigerator for another use, Arrange reserved pineapple slices in the prepared skillet, Place a cherry half in center of each pineapple slice



Place remaining butter in a large bowl, Beat w/an electric mixer set at high speed until butter is creamy

Sift flour, granulated sugar, baking powder & salt together, Add flour mixture to butter, stir in reserved syrup, eggs & lemon zest. Beat, scraping bowl occasionally, for 2 minutes

Pour batter into prepared skillet, Bake until toothpick inserted in center comes out clean, about 40-45 minutes. Cool in skillet 10 minutes, invert cake onto a serving plate, serve w/whipped cream.