Pineapple Upside Down Cake

Not to worry, Aaron's German Chocolate Cake will make it's appearance on Saturday. But I really wanted somethingish sweet and this is always so simple to throw together. I'm a "no cherry" person - I think it's because of Aaron. He doesn't like maraschino cherries. But I don't mind - just one more spot that gets all butter/brown sugary awesome.

I also like using my silicone baking pan. I don't like using it for much else, but it does come out nice and clean.

Pineapple Upside-Down Cake

Pineapple topping:
One 20-ounce can pineapple rings, with their juice
1/2 c. butter
1 1/3 c. brown sugar, light or dark
maraschino cherries, if using

Cake:
1 1/2 c. all-purpose flour
3/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 c. milk
4 T. butter, softened
1 egg
1 tsp. vanilla extract
1/3 c. pineapple juice

Heat oven to 350 F.

To make the topping, drain the pineapple well, reserving 1/3 c. for the cake batter. Melt the butter in a skillet over medium heat. Pour into 9" cake pan and sprinkle brown sugar on top. Place the pineapple rings carefully on top of the brown sugar. Place a cherry in the center of each ring, and set the pan aside.

To make the cake, in a large mixing bowl, combine the flour, baking powder and salt, using a fork to mix them together well. In a mixer, cream together the butter and sugar for about 5 minutes. Add the egg, then the vanilla extract. Dump in the flour, then the milk and mix on low speed for 30 seconds. Add the pineapple juice and mix to combine.

Carefully pour the batter over the pineapple and spread it evenly to the edges of the pan. Bake at 350 F for 35-40 minutes or until golden brown and springs back. Cool for 5 minutes on a wire rack, the invert onto a serving plate.

Happy baking!