The Cake Slice presents: Pineapple Upside-down Cake

Guess what! I got kicked out of The Cake Slice a few weeks ago. Nuh uh, no way! Yes way, I totally did. Working at a cupcakery kept me extremely busy over the holidays. As a result, I didn't have time to squeeze The Cake Slice recipes into my holiday baking. Since I missed three months in a row they booted me. But I had a good excuse and they took me back. YAY! So here is this month's cake! And it was totally delicious. Put it this way, I made it on the 18th, and by the 19th, IT WAS GONE! Success!I love this recipe because the cake itself is not too sweet. So the buttery, brown sugary syrup that soaks into the cake isn't overwhelming. I took some to work and everyone said it was really yummy. Wendi even broke her diet to try it. Double success!!Thanks, Cake Slice, for letting me back in! :D Check out what the other Cake Slicer's came up with: The Cake Slice Bakers!Pineapple Upside-Down Cake (from "Southern Cakes" by Nancie McDermott)
Makes 1 9" or 10" round cake

Pineapple Topping
One 20-ounce can pineapple rings, with their syrup or juice
4 tbsp cold butter
2/3 cup firmly packed brown sugar
10 maraschino cherries

Cake
1½ cups all purpose flour
¾ cup sugar
1½ tsp baking powder
½ salt
½ cup milk
4 tbsp butter, softened
1 egg
1 tsp vanilla extract

Heat the oven to 350F.

To make the topping, drain the pineapple well, reserving 2 tablespoons of the juice or syrup for the cake batter. Melt the cold butter in a 10 inch cast iron skillet over medium heat. Or, put the butter in a 9inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer. (You may have a few left over). Place a cherry in the centre of each ring, and set the pan aside.

To make the cake, in a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple syrup or juice and the vanilla. Beat for 2 minutes more, stopping once or twice to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the centre. Cool in the skillet or pan for 5 minutes on a wire rack.

With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.