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
2  eggs
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.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 1 hr

Servings: 16

From: Frontier Files

Nutrition Facts
As prepared, each serving contains 340 calories, 12g total fat, 55mg cholesterol, 300mg sodium, 56g total carbohydrate and 3g protein.