Pineapple Upside Down Cake

• 3 eggs, that have been at room temperature for 15 minutes
• 1 1/2 cups white sugar
• 2 tablespoons butter
• 1 cup brown sugar
• 8 pineapple slices (reserve juice to be added later to batter)
• 8 cherries
• 1 1/2 cups Soft Silk flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup pineapple juice, from the pineapple slices

1. with an electric mixer beat eggs on high until light and fluffy -- GRADUALLY add sugar (very important do not dump sugar in, cake will be tough if you do) continue to beat on high for 3 minutes.
2. sift together flour, baking powder, and salt and add to egg/sugar mixture beat on medium for 2 minutes.
3. then add vanilla and pineapple juice and beat again 2 minutes.
4. in a cast iron skillet melt butter (if you do not have a skillet you can use a 9X13 pan) add heaping cup of brown sugar and press into bottom of pan.
5. place pineapple with cherry in center of each on top of brown sugar.
6. add the cake batter, being careful not to disrupt the pineapples.
7. bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. invert pan immediately onto a plate and cool.

eggs, white sugar, butter, brown sugar, pineapple, cherries, flour, baking powder, salt, vanilla, pineapple juice

Taken from www.food.com/recipe/pineapple-upside-down-cake-297832 (may not work)