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Cherry-Pineapple Upside Down Cake




Source of Recipe


Internet


List of Ingredients




1-1/4 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1 stick sweet butter, softened, divided
3/4 cup sugar
1 egg
1/2 cup milk
1/2 tsp. pineapple extract
1/2 tsp. cherry extract
1 tsp. pure vanilla extract
3/4 cup packed brown sugar
1 can (20-oz) crushed pineapple, well drained
1 (16-oz) can pitted tart cherries, drained


Recipe



Set oven to 350º

Combine flour, baking powder and salt in medium bowl, set aside.

Beat together 1/4 cup butter and white sugar in large bowl until light and fluffy. Blend in egg. Add flour mixture alternately with milk, beating well after each addition. Blend in all extracts.

Melt remaining 1/4 cup butter in 9 inch ovenproof skillet. Stir in brown sugar (you may tilt skillet to cover bottom of skillet evenly with brown sugar mixture). Top brown sugar with pineapple. Spoon cherries over pineapple. Top with batter.

Bake around 50 minutes. Cool cake in skillet for 10 minutes (but not longer then 10 minutes, the cake will stick to skillet). Loosen edges and turn upside down onto cake plate. Garnish with a few cherries.