Cherry-Pineapple Upside-Down Cake(Makes One 9-Inch Cake)

• 1 1/4 c. sifted cake flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. (1 stick) butter or margarine, softened and divided
• 3/4 c. granulated sugar
• 1 egg, beaten
• 1/2 c. milk
• 1 tsp. vanilla
• 3/4 c. packed brown sugar
• 1 (20 oz.) can crushed pineapple, well drained
• 1 (16 oz.) can sour pie cherries, drained
• fresh mint leaves for garnish (optional)

1. Preheat oven to 350u0b0.
2. Combine flour, baking powder and salt; set aside.
3. Beat together 1/4 cup of the butter and the granulated sugar in large bowl until light and fluffy.
4. Blend in egg.
5. Add flour mixture alternately with milk, beating well after each addition.
6. Blend in vanilla.
7. Melt the remaining 1/4 cup of butter in 9-inch ovenproof skillet or 9-inch cake pan.
8. Stir in brown sugar; spread to cover bottom of pan.
9. Cover with pineapple. Reserve a few cherries for garnish, if desired.
10. Spoon remaining cherries over pineapple; top with batter.
11. Bake for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
12. Loosen edges and turn upside down onto cake plate.
13. Garnish with reserved cherries and mint, if desired.

cake flour, baking powder, salt, butter, sugar, egg, milk, vanilla, brown sugar, pineapple, sour pie cherries, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074321 (may not work)