Pineapple Upside-Down Cake 
Moist, delicious and purely made with love. It's my husband's favorite birthday cake.
HERE'S ALL IT TAKES
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1 can sliced pineapple in syrup, drained
- 1 small jar Maraschino cherries
for the cake
- 1 can (8 oz.) crushed pineapple, drained
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup oil
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 3 eggs
Heat oven to 350ºF.
Heat butter in 13x9x2 inch pan in the oven until melted. Sprinkle with brown sugar. Start with a pineapple slice in the center of pan and decorate out from there. Cut maraschino cherries in half and place cut side up inside and around pineapple slices. Just have fun with it.
for the cake
Beat all the cake ingredients on low speed, scraping down the sides of the bowl, 1 minute. (Stop stand up mixers before scraping down the bowl.) Beat on medium speed, for 2 minutes. Pour into pan.
Bake 40 to 50 minutes, until wooden pick inserted in center comes out clean. Immediately invert pan on heatproof serving plate. Let pan remain a few minutes, before lifting away. Serve warm or cold.
