Pineapple Upside Down Cake
You can buy a pineapple upside down cake mix these days, but trust us -- it's nothing like this!
1/2 cup butter
1 1/2 cups sugar
3 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 cup pineapple juice (drained from canned pineapple rings)
8 tablespoons butter
2 cups brown sugar
2 cans sliced pineapple rings (in its own juice)
Preheat oven to 350 degrees.
Blend the 1/2 cup butter with sugar and eggs until creamy. In a separate bowl, sift dry ingredients together. Add sifted dry ingredients to the butter mixture alternately with fruit juice.
Melt butter in a saucepan. Add brown sugar. Blend thoroughly and spread evenly in the bottom of a 9x13-inch cake pan. Arrange pineapple slices over the surface of mixture. Cover with the cake batter (it will be very dense; use a spatula to spread it throughout the cake pan). Bake for 50 to 60 minutes.
Let the cake cool for 15 minutes, then slide a knife around the outside edges of the cake to loosen it from the pan. Place a serving plate over the top of the cake pan and turn over, flipping the cake onto the plate.
As prepared, each serving contains 340 calories, 12g total fat, 55mg cholesterol, 300mg sodium, 56g total carbohydrate and 3g protein.