Pineapple Upside Down Cake

Pineapple Upside Down Cake

This is such a classic and one of my husband's favorite cakes. It looks so impressive and it isn't really to much work to put together.

1/3 cup butter or margarine

1/2 cup brown sugar

1 can sliced pineapple, (drained but save the juice)

2 eggs

2/3 cup sugar

6 tablespoons juice from fruit

1 teaspoon vanilla 

1 cup flour or cake flour

1/3 teaspoon baking powder

1/4 teaspoon salt

Maraschino cherries

Pecan halves

Cool Whip



Preheat oven to 350 degrees.  In small bowl in microwave, melt butter or margarine.  Pour into a 8x8 inch square or small round pan.  Sprinkle brown sugar over evenly.  Place a layer of sliced pineapple evenly over bottom of pan, do not overlap but touch sides.  Place a maraschino cherry in the middle of each pineapple slice and pecans in the spaces between pineapple to form a nice pattern.  

Beat eggs until thick and lemon-colored.  Gradually beat in sugar.  Add juice, vanilla, flour, baking powder, salt in that order. Mix well. Pour over pineapple and bake for 45 minutes or until toothpick inserted in center comes out clean.  Immediately turn upside-down on a serving plate.  Do not remove pan for a few minutes. Serve warm with Cool Whip.