Melt butter in 10 inch oven proof skillet or square pan (9x9x2 inches) in oven. Sprinkle brown sugar over butter. Arrange pineapple on sugar. Place cherry in center of each pineapple slice.
Beat in remaining ingredients except cream with electic mixer on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes, scrapping bowl occasionally. Pour over pineapple.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
Immediatly turn upside down onto heat proof plate. Let pan remain over cake a few minutes so brown sugar topping can drizzle over cake. cool 15 minutes. Serve warm with sweetened whipped cream.
Originally Submitted
10/6/2010
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