Breaking a board

Pineapple Upside Down Cake

The other day, I was was watching a movie with Zach and Nate, and they mentioned a Pineapple Upside Down Cake. Zach didn't expect that to be a real food, so jokingly asked if he could make Pineapple Upside Down Cake. Mom answered with a "Sure" and started looking up the recipe. Zach, knowing that it was a fantasy movie, and thinking there was no such thing as Pineapple Upside Down Cake, looked dumbfounded. They made such a great cake, we're going to have to make another one. This is the recipe:

Pineapple Upside Down Cake

Makes 8 servings Oven 350

2 tablespoons of butter

1/3 cup brown sugar

1 8-ounce of pineapple slices, drained and halved

1 1/3 cups all-purpose flour

2/3 cup of granulated sugar

2 teaspoons baking powder

2/3 cup of milk

1/4 cup of butter, softened

1 egg

1 teaspoon of vanilla

1. Melt the 2 tablespoons butter in a 9x1 1/2 inch round cake pan. Stir in brown sugar and 1 tablespoon water. Arrange pineapple in the pan. Set pan aside.

2. In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add milk, the 1/4 cup of butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter over fruit in the prepared pan.

3. Bake in a 350 oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes. Loosen cake from pan; invert onto plate. Serve warm.

Hope you like it! By the way if you want to put cherries in (I didn't) you need 4 maraschino cherries, halved.