Spring is Here and Easter is right around the corner.
We bring you ANOTHER southern classic for this time of the year. .
The "Pineapple Upside Down Cake"
3 Tablespoons Butter
3/4 Cup Brown Sugar, firmly packed
6 Slices pineapple or 1 can (20 ounces) can of drained pineapple chunks
1/2 Cup Butter
1/2 Cup Sugar
1 1/2 Cups All-Purpose Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk
In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.
Make cake batter.
Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.