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Pineapple Upside-Down Cake

1 (8 ounce) cansliced pineapple
14 cup packed brown sugar
3 tablespoons butter, melted, divided
4 maraschino cherries
4 pecan halves
34 cup all-purpose flour
13 cup sugar
1 teaspoon baking powder
14 teaspoon salt
18 teaspoon ground allspice
1 egg, lightly beaten
14 cup 2% low-fat milk


Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine the brown sugar and 2 tablespoons butter; stir until sugar is dissolved. Pour into an ungreased 6-in. round baking pan. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices. In a small mixing bowl, combine the flour, sugar, baking powder, salt and allspice. Add the egg, milk, reserved pineapple juice and remaining butter; beat just until combined. Spoon over pineapple. Bake at 350 for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Source: www.food.com