Pineapple Upside-Down Cake

Another one of Nanny’s favorites.

1 (8½ oz.) can pineapple slices 1 egg
3 tablespoons butter, melted 1 tsp. vanilla
½ cup brown sugar 1 cup flour, sifted
6-8 maraschino cherries 1¼ tsp. baking powder
1/3 cup butter ¼ tsp. salt
½ cup sugar

Drain pineapple slices, reserving the syrup. Melt 3 tablespoons of the butter in 8x8x2” cake pan. Add the brown sugar and 1 tablespoon of the reserved pineapple syrup. Add enough water to the remaining syrup to measure ½ cup. Arrange pineapple slices in the bottom of the pan and place a cherry in the center of each pineapple slice.

Cream together 1/3 cup butter and sugar until light and fluffy. Add egg and vanilla; beat until fluffy. Sift together the dry ingredients; add alternately with the ½ cup pineapple syrup, beating well after each addition. Pour and spread on top of the pineapple slices. Bake at 350 degrees for 40-45 minutes. Cool 5 minutes then invert on a cake plate or serving platter.

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