Pineapple Upside Down Cake
|Canned pineapple slices in juice||16 Ounce (2 Cans Of 8 Ounce Each)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||8 Tablespoon, softened (1 Stick)|
|Cake flour||1 Cup (16 tbs) (Not Self Rising)|
|Baking powder||1 Teaspoon|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
1. Preheat oven to 325°F. Drain pineapple slices in sieve set over bowl. Reserve 2 tablespoons juice. Cut 8 slices pineapple in half and drain on paper towels. Refrigerate remaining pineapple for another use.
2. In 10-inch oven-safe skillet (if skillet is not oven-safe, wrap handle with double layer of foil), heat brown sugar and 2 tablespoons butter over medium heat until melted. Stir in reserved pineapple juice and heat to boiling; boil 1 minute. Remove from heat. Arrange pineapple in skillet, slightly overlapping slices to fit if necessary.
3. In small bowl, combine flour, baking powder, and salt. In large bowl, with mixer at high speed, beat remaining 6 tablespoons butter and granulated sugar until light and fluffy, about 3 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla until well blended. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until blended.
4. Spoon batter over pineapple; spread evenly. Bake until toothpick inserted in center comes out clean, 40 to 45 minutes. Run thin knife around cake to loosen from side of skillet; invert onto cake plate. (If any pineapple slices stick to skillet, place on cake.) Serve cake warm or at room temperature.