There is no taste like home! The smell of Pineapple Upside Down Cake followed by the sight and taste of it is like a trip down memory lane! Not that we had it often when I was growing up, but what a special treat!

1 (420g) can Sliced Pineapple, drained, reserving the juice
1/4 cup Butter, melted
3/4 cup Brown Sugar
Maraschino Cherries (optional)

2 3/4 cups Flour
4 teaspoons Baking Powder
1 teaspoon Salt

1 cup Butter
1 1/2 cup Sugar
2 Eggs
1 1/2 teaspoon Vanilla

1 1/3 cup Juice (from reserved juice and enough water added to measure 1 1/3 cup)

Lightly spray a 9x13inch pan with Vegetable Oil Spray.
Preheat oven to 350F (175C)
Drain Pineapple, reserving liquid.

Pour melted butter into prepared pan; sprinkle with brown sugar.
Arrange pineapple slices over butter/brown sugar mixture.
Place a cherry in the center of each ring.

In small mixing bowl, combine flour, baking powder and salt; set aside.

In mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla and beat for one minute.
Add flour alternately with pineapple juice, beginning and ending with dry ingredients.
Evenly spread batter over pineapple rings.
Bake in 350F (175C) oven for 40 minutes or until pick inserted in center comes out clean.
Cool in pan for 5 minutes, the turn out.

Serve warm with a scoop of Vanilla Ice cream or a dollop of Whipped Cream.

Variation:
Fruit Cocktail Upside Down Cake: Substitute a can of Fruit Cocktail for the Pineapple. Add 1/2 teaspoon Almond Extract with the Vanilla.