PINEAPPLE UPSIDE DOWN CAKE - How to make PINEAPPLE UPSIDE DOWN CAKE recipe

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PINEAPPLE UPSIDE DOWN CAKE

Grease and flour 1- 9 inch round baking pan. Set aside. Preheat over to 350 degrees F.

In medium skillet on medium heat melt...

• 6 tablespoon unsalted butter
• 3/4 cup light brown sugar

until little bubbles start to form. Remove from heat and pour into prepared 9-inch baking pan.

Arrange...

• 1 (20-ounce) can pineapple slices in juice, drained well.
• 1 (10-ounce) jar maraschino cherries, 7 maraschino cherries drained well.

in botton of baking pan with melted brown sugar and butter. Set aside.

In medium size mixing bowl add...

• 1/4 teaspoon baking soda
• 1 cup sugar
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder

whisk well together. Set aside.

In large mixing bowl add...

• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup pineapple juice, reserved from pineapples used for topping
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sour cream

Mix well with hand mixer. Slowly add flour mixture. Beat on high for 2 minutes. Pour cake batter over slices of pineapples and cherries.

Bake for 35-40 minutes. Test cake with toothpick to make sure cake is completely baked.

Serve with fresh whipped cream, optional.

TIPS: This cake can be made the day before and refrigerated. Remove cake from refrigerater 2 hours before serving.

Enjoy this delicious Pineapple Upside Down Cake.