THE PINK SHOE COOKBOOK

Last weekend Adam and I went a little Pina Colada crazy and after the dust had settled (read: after we ran out of rum) we still had most of a can of pineapple slices left over. I decided to try and make a pineapple upside down cake if I could find an easy recipe and I found a super easy one on Cooks.com. I had all but two of the ingredients, so I did not use marschino cherries, and instead of butter I used Olivio and it came out delicious! I also used a tart pan to make it easier to invert. It's very refreshing and light and pineapply. A great summer dessert.

Pineapple Upside Down Cake

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.