Perfect Pineapple Upside Down Cake...Well Hubby Thinks So....

Hubby was so good looking after me when I was feeling poorly over the weekend. He came back from church on Sunday with a gift of flowers.. an inspiring card... and a can of chicken noodle soup!. Bless him! 

So..to show my appreciation... I made his favourite dessert Pineapple Upside Down Cake.

This recipe is one I have used for years... and I think MrD loves it...cos its nearly all gone. I guess I should buy more pineapple....

Pineapple Upside Down Cake.

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

• Heat oven to 350°F
• In 9-inch square pan, melt butter in oven.
• Sprinkle brown sugar evenly over melted butter. 
• Arrange pineapple slices over brown sugar
• Place cherry in center of each pineapple slice. (If they are big just halve them)
• In medium bowl, beat sugar and butter together with electric mixer on low 
• Add the milk and egg and beat again
• Add all the dry ingredients and beat together for 3 minutes, scraping bowl occasionally. 
• Pour batter over pineapple and cherries
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. 
• Immediately place 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. 
• Lovely served warm. 
• Store cake loosely covered....if it lasts that long

Love and Hugs

Phoebe x