Cherry Pineapple Upside Down Cake
|Cake flour||1 1⁄4 Cup (20 tbs), sifted|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple||20 Ounce (Drained)|
|Canned pitted tart cherries||16 Ounce (Drained)|
|Mint leaves||1 Tablespoon (For Garnish)|
Preheat oven to 350°F.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat together 1/4 cup butter and granulated sugar in large bowl until light and fluffy.
Blend in egg.
Add flour mixture alternately with milk, beating well after each addition.
Blend in vanilla.
Melt remaining 14 cup butter in 9-inch ovenproof skillet or 9-inch cake pan.
Stir in brown sugar.
If necessary, tilt skillet to cover bottom of skillet evenly with brown sugar mixture.
Top brown sugar mixture with pineapple.
Reserve a few cherries for garnish, if desired.
Spoon remaining cherries over pineapple; top with batter.
Bake 50 minutes or until wooden toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
Loosen edges and turn upside down onto cake plate.
Garnish, if desired.