Who loves a classic Pineapple Upside Down Cake?! Lynette Jefferies of My Desserts Diva has the ultimate recipe! Try her FULL RECIPE!
1 Can Pineapple Slices
1 Jar Maraschino Cherries
1/2 Cup Unsalted Butter
1/2 Cup Domino Sugar Light Brown
1 Cup Unsalted Butter
2 Cups Sugar
1 1/4 Teaspoon Vanilla Extract
3 Cups Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Cup Milk
1/2 Cup Crushed Pineapples
Mix dry ingredients, set to the side.
In a separate bowl cream butter and sugar, add vanilla extract and eggs (one at a time). Mix well and stir in crushed pineapples. Combine dry ingredients and wet ingredients alternating with milk until all ingredients are throughly incorporated.
Take 1/2 cup melted butter and mix with brown sugar. Pour into well greased bundt cake pan. Place pineapple slices and cherries around the bottom of the cake pan (alternating one after the other).
Pour your cake batter into your cake pan and bake for 35-45 minutes at 350 degrees.
Cool cake for approximately 15 minutes, and then invert cake onto your cake board/platter. Once cooled completely, eat and enjoy!