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Pineapple Upside-Down Cake

Paula Nemzek from KCTS 9 Cooks
  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 9 slices pineapple in juice, drained, juice reserved (You'll need a 20-ounce can.)
  • 9 maraschino cherries (optional)
  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup reserved pineapple juice
  • 1/4 cup milk
  • 1 egg
Heat oven to 350 degrees. In 9-inch square baking pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Careful, the pan will be hot! Arrange drained pineapple slices over brown sugar. Place a cherry in center of each pineapple slice.
In a medium to large bowl, beat cake ingredients with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. You may also just mix the batter by hand with a whisk. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes, or until toothpick inserted in center comes out clean. Immediately place a heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.


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