Pineapple Upside-Down Cake

Ingredients

• 1/2 cup butter, plus 2 tablespoons
• 3/4 cup brown sugar
• 1 large pineapple, peeled, cored and cut into 1/4-inch thick slices
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Directions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with 2 tablespoons of butter.
2. In a small saucepan, heat 1/2 cup butter and brown sugar over medium heat. Stir until the butter has melted and the mixture is smooth. Pour into the prepared cake pan.
3. Evenly arrange the pineapple slices in the pan on top of the butter-sugar mixture.
4. In a large bowl, cream together the remaining butter and sugar. Beat in the eggs one at a time, then stir in the vanilla.
5. In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk until fully blended.
6. Pour the batter over the pineapple slices. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm.

Interesting Facts

• This cake originated in the United States in 1925.
• This recipe is a great way to use up over-ripe pineapples.
• Pineapples are a rich source of antioxidants and vitamins.