Pineapple Unside-Down Cake

By jann

Ingredients

• Topping
• 1/4 cup (1/2 stick) unsalted buter
• 1/2 cup packed dark-brown sugar
• 1 20 oz. can pineapple rings in juice
• 10 to 12 maraschino cherries
• Cake
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/8 tbsp ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp. vanilla extract

Details

Servings 12
Cooking time 40mins

Preparation

Step 1

Heat over to 350 degrees. Topping: melt buter in a 13x9 inch meal baking pan on stovetop over low heat. Drain pineapple rings reserving 1/2 cup juice. Fit rings tightly into bottom of pan. You will need 10 to 12. Save any exra rings for snacking. Tuck a maraschino cherry in center of each ring.

Cake: In a medium-size bowl, whisk flour, baking powder, salt and nutmeg. In a large bowl, beat butter and sugar 2 minutes. Add eggs, beat until blended. On low speed, beat in half the flour mixture. Pour reserved 1/2 cup pineaple juice and the milk; beat until blended. Beat in remaining flour mixture, then vanilla.
Spread batter into pan. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on rack 10 minutes, no less than 10 minutes.. Place a baking sheet over cake; carefully invert. If any pineapple or cherries stick to pan, gently replace on cake top.