PINEAPPLE UPSIDE DOWN CAKE
1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla
3/4 cup milk
Preheat oven to 350 degrees.
Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat. Stir in the brown sugar.
Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside.
In a small bowl combine flour, baking powder and salt. Set aside.
In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir in vanilla.
Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan.
Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean.
Cool for 10 minutes, then turn upside down over a serving plate.
Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out.