Upside-Down Pineapple Cake

Upside-Down Pineapple Cake

Ingredients:

1/4 cup butter
1/2 cup brown sugar
1 can (20 oz) sliced pineapple, drain and reserve juice
Maraschino cherries
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup vegetable oil
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk (use reserved pineapple juice to make up part of the volume)
2 eggs

Instructions:

Prepare Topping: In a 9-inch round cake pan, melt butter in the oven. Sprinkle brown sugar evenly ove

r melted butter. Arrange pineapple slices to cover the bottom. Place a cherry in the center of each pineapple ring.
Make the Cake Batter: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Add eggs, vegetable oil, and pineapple juice-milk mixture. Beat until smooth.
Bake the Cake: Pour the batter over the pineapple layer in the pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Invert: Let the cake cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.