cookban1.jpg (34132 bytes)

Pineapple Upside- Down Cake


For the topping:
- 1- 8 ounce can pineapple slices
- 4 maraschino cherries, halved
- 1\4 cup butter, melted
- 2\3 cup light brown sugar
For the cake:
- 1 1\2 cup flour
- 2 tsp. baking powder
- 1\4 tsp. salt
- 1\2 tsp. cinnamon
- 3\4 cup sugar
- 1\2 cup butter
- 1 tsp. vanilla
- 2 large eggs

Make the topping:
Drain pineapple, add enough water to pine apple liquid to measure 2\3 cup and keep aside. Halve pineapple slices crosswise. In small bowl stir well the butter and sugar and spread it evenly in a well-buttered 9 1\2 inch round cake pan. Pat dry the pineapple slices between several layers of kitchen paper. Arrange pineapple and cherries on the sugar mixture.     
Make the cake:
1. Preheat the oven to 350F. Stir together flour, baking powder, salt and cinnamon and keep aside.
2. In a mixer bowl cream the sugar with butter until the mixture is light and fluffy. Add vanilla and eggs, 1 at a time, beating well after each addition.
3. Add the flour mixture to creamed mixture alternately with the 2\3 cup pineapple liquid, beating well after each addition. Carefully pour the batter over pineapple layer into the pan.
4. Bake the cake in the middle of the oven for 50 minutes or until a tester comes out clean. Cool the cake on wire rack for 5 minutes and invert onto serving plate.
6. Serve the cake warm with ice cream.