Pineapple Upside-Down Cake

This recipe comes from the October 2012 Woman’s Day magazine. It’s the magazine’s 75^th Anniversary Issue and is loaded with recipes. This recipe is an updated version of what we might have cooked had we been cooking in the 1950s.

I’ll just add -- again -- that I always use wax paper instead of parchment paper and I’ve never had an issues with that. I also have used canned pineapple slides, drained, instead of fresh pineapple. It doesn’t quite have the taste of fresh pineapple but it’s something I can keep on hand when I need a dessert quickly.

Pineapple Upside-Down Cake

½ cup (1 stick) unsalted butter, at room temperature
½ cup packed light brown sugar
¼ fresh pineapple, peeled, cored, cut in ¼-inch-thick half-moons
11 maraschino cherries
1 ½ cups all-purpose flour
½ cup granulated sugar
1 ¼ teaspoon baking powder
½ teaspoon salt
½ cup whole milk
1 teaspoon pure vanilla extract
2 large eggs
Heat oven to 350 degrees. Coat a 9 x 2-inch round cake pan with cooking spray. Line the bottom with parchment paper. Melt 2 tablespoons of the butter and stir in the brown sugar until blended. Spread over the parchment. Arrange the pineapple slices in a single layer, then place the cherries between each slice and in the center.

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Using an electric mixer, beat in the remaining 6 tablespoons butter until the mixture looks sandy. Beat in the milk, vanilla and eggs. Beat on medium for 1 minute.

Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Run a knife around the edge of the cake to release from pan. Invert the cake onto a large plate. Remove the pan and parchment and let cool completely.

Makes 12 servings at 224 calories per serving.