Pineapple Upside-down cake

This is my birthday cake. I love love love it. I even bought a pan made specifically for it with little grooves for pineapple and cherries on the bottom. Yeah, I'm a bit obsessed with it. :)

You don't have to use the pan above - just use a regular 13x9 inch casserole dish, but it may reduce baking time. 

Pineapple Upside-down cake

INGREDIENTS:

½ cup brown sugar

¼ cup butter, melted

1 (20oz) can sliced pineapple in juice, drained

6 maraschino cherries, can add more, if desired

2 cups flour

1 ½ cup sugar

½ cup butter, softened

1 ¼ cups milk

2 tsp baking powder

¾ tsp salt

2 eggs

½ tsp vanilla

Heat oven to 350°. Sprinkle brown sugar in bottom of greased pan, drizzle ¼ cup melted butter. Place pineapple rings with maraschino cherries in each hole. In a large bowl combine remaining ingredients. Blend on low speed for 1 minute, then on high for 3 minutes. Pour batter over pineapple. Bake at 350° for 50 minutes or until toothpick comes out clean. Immediately turn cake over onto serving platter. Serve warm.