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Cherrypineapple Upsidedown Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1 1/4  c  Cake flour, sifted
2  ts  Baking powder
1/4  ts  Salt
1/2  c  Butter, or margarine,
    - softened, divided
3/4  c  Sugar
1    Egg
1/2  c  Milk
1  t  Vanilla extract
3/4  c  Brown sugar, packed
20  oz  Crushed pineapple, 1 can,
    - well drained
16  oz  Sour pie cherries, 1 can,
    - drained
    Fresh mint leaves, for
    - garnish

Preheat oven to 350~. Combine flour, baking powder and salt in medium bowl; set aside. Beat together 1/4 cup butter and sugar in large bowl until light and fluffy. Blend in egg. Add flour mixture alternately with milk, beating well after each addition. Blend in vanilla. Melt remaining 1/4 cup butter in 9-inch ovenproof skillet or 9-inch cake pan. Stir in brown sugar. If necessary, tilt skillet to evenly cover bottom of skillet with brown sugar mixture. Top brown sugar mixture with pineapple. Reserve a few cherries for garnish, if desired. Spoon remaining cherries over pineapple; top with batter. Bake 50 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edges and turn upside down onto cake plate. Garnish, if desired.

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