Simple Pineapple Upside Down Cake

I have been craving pineapple upside-down cake for a while. I had crushed pineapple and decided that I would adjust my recipe to accommodate what I had on hand. In this time of the pandemic, I am trying to not go to the grocery store unless it is absolutely necessary.

I used a large Pyrex pie plate to bake the cake. Set the oven to 350 degrees.

What you will need.

Flour

Suger

Eggs

Milk

2 8 oz cans crushed pineapple

Maraschino cherries

Baking powder

Salt

Light Brown Sugar

Butter

Margarine

Vanilla

RECIPE

Topping

1/4 cup melted butter

1/2 cup brown sugar

2 cans pineapple drained

1/2 jar Maraschino cherries

Melt the butter in the microwave. Pour into the pie plate. Use a pastry brush to spread the butter to the sides of the pie plate as well. Add the brown sugar evenly along the bottom of the pie plate. Add the pineapple and then place the cherries into the pineapple. 

Cake
1/4 soft butter
1/4 cup soft margarine
3/4 cup sugar
2 room temperature eggs
1 1/2 cups flour
1 1/2 tsp of baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup pineapple juice from drained pineapple
1 tsp vanilla

Cream the sugar, eggs, butter and margarine. Add vanilla  Place dry ingredients in a bowl and slowly add to wet ingredients. Add milk and pineapple juice. Beat until smooth. 

Pour batter evenly over the pineapples and cherries in pie plate. Smooth it out.

Place in the center of the oven and bake for 45 minutes. Remove and let rest for 10 minutes. 

Carefully turn plate over onto a plate and let sit for a couple minutes to let the cake fall onto the place.

When it is cooled slice and enjoy. 

I grew up on Pineapple Upside Down Cake. While this is not as traditional as my mother's it is a very tasty and moist substitute and was easy to mix and bake.