Pineapple upside down cake is always a hit. It looks pretty and this recipe is quick and easy to make.

Pineapple upside-down cake


1/4 cup butter
1 cup brown sugar
1 can (20 oz) sliced ?pineapple, drained, reserve juice
1 jar (6 oz) maraschino cherries, drained

1/2 cup butter
1 cup white sugar
4 eggs
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons rum


Heat oven to 350°F. In 9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

In a bowl, beat 1/2 cup butter until creamy. Add white sugar and then eggs, one at a time. Mix the pinneaple juice to the milk in order to get 3/4 cup of liquid.

In another bowl, sift flour with baking powder and salt. Add to egg mixture alternately with milk mix. Add the rum. Spread batter over pineapple by the spoonful.

Bake for about 40 minutes or toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes.

Serve warm or cool. Store covered in refrigerator.

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