Pineapple Upside Down Cake

One of my personal favourites, sweet and very tasty.

Pineapple topping:
2 Tbsp butter (or margarine)

1 Can pineapple rings, crushed pineapple, pineapple tidbits YOUR choice! (DRAINED)

Optional: Maraschino cherries

3/4 cup brown sugar, packed

Preheat oven: to 350 degrees

Melt butter in a 9x13" baking dish in the oven. Arrange the pineapple in the butter and place cherries in the centre of each pineapple ring (if using). Sprinkle with brown sugar and set aside.

Batter:
1/2 cup butter (or margarine)

3/4 cup white sugar

2 eggs, beaten

1 tsp vanilla

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1. Cream butter and sugar in a mixing bowl; add eggs and beat well. Add vanilla.

2. Mix flour, baking powder and salt together in a small bowl.

3. Add flour mixture to butter mixture in 3 parts. Stir after each addition until blended. Add the milk mixture in 2 parts.

4. Pour onto the pineapple.

5. Bake for 40-45 minutes or until a wooden toothpick comes out clean.

LET STAND 10 minutes.

Loosen edges of cake slightly with a knife and flip onto a cake plate.

Cool and serve with whipped cream or on it's own!

Alternatives:

Substitute cinnamon & apples or peaches for the pineapple.