Pineapple Upside Down Cake

Today is

Can you say the best cake ever!  This cake is already gone because it turned out amazing! And with all this morning sickness going on I basically made this cake on my couch and stool in the kitchen lol.

• 2/3 cup Unsalted Butter (room temperature)
• 1/2 cup Packed Light Brown Sugar
• 7 Pineapple slices
• 7 Maraschino Cherries (optional)
• 1 1/2 cup All Purpose Flour
• 1 cup Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2/3 cup Milk
• 1 teaspoon Vanilla1 Egg

Preheat oven to 350F. In a flameproof 9-inch cake pan, melt 1/3 cup of the butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted batter, 2 to 4 minutes.


Arrange the pineapple on top of the caramel. Decorate with cherries if desired, placing them in the center of each pineapple slice. Set the pan aside.


In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the flour, sugar, baking powder, and salt and mix on low speed until well combined. Add the remaining 1/3 cup of butter along with the milk and vanilla. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the egg and beat on medium speed for 2 minutes. Pour the batter over the pineapple.


Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let cool in the pan for about 3 minutes. Turn the pan over otno a serving plate and let stand for 2 to 3 minutes. Carefully lift the pan off the cake. Use a spatula to remove any fruit that is stuck to the pan and place it on the cake. Serve warm or at room temperature.


Enjoy!



Recipe from Eva Longoria on The Chew
http://beta.abc.go.com/shows/the-chew/recipes/Eva-Longoria-Pineapple-Upside-Down-Cake