Pineapple Upside Down Cake

I finally brought some of my cook books from home when I came back from winter break, and the Pioneer Woman Cooks was first on my list. Just out of sheer luck, one of my friends mentioned he loved pineapple upside down cake, so when I found this recipe, I had to make it for him. 

Unlike Ree Drummond, I don't happen to own a cast iron skillet, so I had to adapt a little and transfer my caramelized pineapple into a cake pan, and drizzle the buttery brown sugar on top. On the plus side, I didn't have to pour the entire half-stick of butter in.

The cake portion was super moist and the pineapple looked great (even though they stuck to the bottom of the pan at first). 

Ingredients:

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2 cups granulated sugar

1 1/2 stick  (3/4 cup) butter

1 1/2 cups milk

2 large eggs

2 teaspoons pure vanilla extract

One 20 oz can sliced pineapple, 2 Tablespoons juice reserved

1 1/2 cups packed brown sugar

Maraschino cherries (optional)

Directions:

1. Preheat oven to 350 degrees

2. Combine flour, baking powder, salt, sugar, 1 stick of butter, milk, eggs, vanilla and reserved pineapple juice. 

3. Mix until well combined, set aside.

4. Melt the remaining half stick of butter in a skillet over medium heat. Swirl to coat. 

5. Sprinkle the brown sugar over the butter, making sure it's evenly distributed. You want the entire surface of the butter to be covered in brown sugar. Do not stir. 

6. Once the sugar dissolves, place a layer of pineapple slices over the top.

7. If desired, place maraschino cherries in the center of the pineapple slices.

8. Transfer the pineapple slices and maraschino cherries to a 10" cake pan and drizzle some of the butter mixture on top.

9. Pour the batter evenly over the pineapple slices.

10. Bake the cake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.

11. Immediately run a knife around the edge of the cake.

12. Place the cake pan upside down on the plate, and patch the cake

back together if needed. 

13. Cool slightly, and serve warm

Allergens: Wheat, gluten, eggs, milk

Nutrition (1/12 recipe): 440 calories, 12 g fat, 7 g sat fat, 60 mg cholesterol, 110 mg sodium, 194 mg potassium, 86 g carbohydrates, 1 g fiber, 66 g sugar, 5 g protein, 9% vitamin A, 6% vitamin C, 7% calcium, 10% iron, 14% folate, 30% manganese, 16% vitamin B-1, 14% vitamin B-2, 15% selenium