Wednesday, November 17, 2010

Pineapple Upside Down Cake

8 oz pineapple wedges sliced 1/4-1/2 inch thick
2 TBS butter
1/2 c. light brown sugar
1 TBS pineapple juice

1/3 c. butter, softened
3/4 c. sugar
1 egg
1 1/2 tsp vanilla

3 TBS pineapple juice & enough warm water to make 2/3 c. liquid

1 1/2 c. flour
2 1/2 tsp baking powder

Preheat oven to 350.

Melt 2 TBS butter in bottom of 9x1 inch round baking pan. Stir in brown sugar & 1 TBS pineapple juice. Arrange pineapple wedges evenly in one layer in bottom of pan. Set aside.

Cream butter on high for 30 seconds. Add sugar and beat on medium until light; add egg and vanilla and continue beating for an additional minute until well mixed. Add dry ingredients and warm liquid alternately, starting & finishing with dry ingredients, beating well after each addition. Spread in prepared pan.

Bake at 350 for 40 minutes. Remove from oven to wire rack; allow to cool for 5 minutes, then immediately invert onto serving plate.

Serve warm.