Pineapple Upside Down Cake Recipe

1. Preheat oven to 350° F.
2. Melt butter in small saucepan over low heat; stir in brown sugar and heat until sugar dissolves. Spread evenly into 2 ungreased 9-inch round pans. Arrange 5 pineapple slices over brown sugar mixture in each pan; place cherry in center of each pineapple slice.
3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
4. With an electric mixer, cream together the butter and sugar until fluffy.
5. Scrape the sides of the bowl, then on low, blend in the eggs and vanilla; scrape the sides of the bowl again.
6. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
7. Divide the batter evenly between the two prepared pans.
8. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Immediately invert cakes onto serving plates. Serve warm.

*To make cake in a 13 x 9-inch pan: Spray pan with no-stick cooking spray like Baker’s Joy^®. Pour brown sugar mixture in pan. Place 10 pineapple rings in pan; insert cherry into center of each pineapple. Prepare cake batter and pour over fruit. Bake at 350ºF 40 to 55 minutes or until toothpick inserted in center comes out clean. Immediately invert onto serving platter.