Volteado De Pina(Pineapple Upside-Down Cake)

• 3/4 c. margarine, softened
• 1 (1 lb. 4 oz.) can sliced pineapple, drained
• 1 c. sugar
• 1/2 c. sour cream
• 1/4 c. pineapple juice
• 1 tsp. vanilla
• 1/3 c. brown sugar
• 3 eggs, slightly beaten
• 1/4 c. milk
• 2 c. self-rising flour
• 1 tsp. cinnamon
• maraschino cherries and pecan halves

1. Coat bottom and sides of 9 1/2-inch spring-form pan with 3 tablespoons margarine.
2. Sprinkle brown sugar over margarine. Arrange pineapple on sugar.
3. Cut extra slices in half and stand on sides of pan.
4. Place a cherry in center of each pineapple slice. Fill in spaces between slice with pecan halves.
5. Combine remaining butter and sugar.
6. Cream until fluffy.
7. Add eggs and mix well. Add remaining ingredients.
8. Beat until batter is smooth.
9. Spoon batter evenly over pineapple slices.
10. Bake at 350u0b0 for 45 to 55 minutes.
11. Cool in pan for 5 minutes.
12. Remove side of pan.
13. Invert on serving plate.
14. Remove pan bottom.
15. Makes 1 (9 1/2-inch) cake.

margarine, pineapple, sugar, sour cream, pineapple juice, vanilla, brown sugar, eggs, milk, flour, cinnamon, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483053 (may not work)