Pineapple Upside Down Cake

A few months ago I was at Michael's mom's house and she shared a recipe for Pineapple Upside Down Cake that was her moms. Michael loves when I make family recipes and Dani at Cloud 8 1/2 challenged us to make a family favorite recipe for this months What's Baking. I am so glad I chose this recipe. It wasn't overly sweet and had an amazing texture. The cake flour is light and makes an airy cake.  Not to mention the pineapple makes for an appealing top.  I hope you give this one a try soon. Enjoy!!
 

Pineapple Upside Down Cake
Printer friendly recipe
Source: Michael's grandmother

Ingredients:

1 1/2 cup cake flour
2/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla
1/2 cup milk
1 egg
1/2 cup brown sugar packed
2 Tablespoons butter
Pineapple slices, about 5-6
Cherries

Directions:

Preheat oven to 375 degrees.

Whisk together the cake flour, sugar, baking powder and salt. Add in the butter, vanilla, milk, and egg.

Melt butter in an 8 inch skillet. Add brown sugar and stir to combine. Allow the mixture to cook for a few minutes until it is bubbly. Arrange the pineapple slices into the skillet and add a cherry into the center of each pineapple slice. Pour the batter over the top of the pineapple.

Bake for 25 to 30 minutes. After it has baked, allow to cool slightly and flip cake onto serving platter.