Pineapple Upside-Down Cake
- 1, 8-ounce can pineapple slices
- 2 T. butter or margarine
- 1/3 C. packed brown sugar
- 8 maraschino cherries, halved
- ¼ C. pecan halves
- 6 T. butter or margarine, softened
- 1 C. granulated sugar
- 2 eggs
- 1½ C. flour
- 1 tsp. baking powder
- ½ C. milk
- ½ tsp. vanilla
- Preheat oven to 350°.
- To make the topping, drain the pineapple slices but reserve the juice. Measure the juice and add water to make ½ cup. Set aside.
- In a 10-inch skillet with an oven-safe handle and straight sides, melt 2 T. butter. Stir in brown sugar and pineapple juice; bring to a boil. Cook and stir about 7 minutes or until the mixture is thickened. Remove from heat. Spread the syrup evenly over the bottom of the skillet. Cool.
- Arrange the pineapple slices, maraschino cherries and pecans over the syrup mixture; set aside.
- To make the cake, combine 6 T. butter and sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well blended, scraping sides of the bowl. Beat in eggs.
- In a small mixing bowl, stir together flour, baking powder and salt. Add the flour mixture and milk, alternately to the creamed mixture, beating well after each addition.
- Stir in the vanilla and lemon extract. Carefully pour the batter over the syrup mixture in the skillet, spreading to reach the edges. Bake at 350° for 30 minutes or until a wooden toothpick inserted near the center comes out clean
Cool a few minutes in the skillet. Carefully invert the cake onto a serving platter.