This is my dad's favorite cake. It is VERY VERY rich, but it has such a nice pineapple flavor. It's a MILLION times better than normal pineapple upside down cake, and that's not an over-exaggeration!
Ingredients:
- 1/4 cup butter
- 1 cup firmly packed brown sugar
- 3/4 cup chopped pecans
- 20-ounce can of pineapple slices or crushed pineapple, drained, reserving 5 tablespoons juice
- 3 dollops sour cream
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- maraschino cherries
Preheat oven to 350 degrees F.
Melt the butter in a 9-inch round cake pan. Add the brown sugar and pecans; stir well to thoroughly combine. Arrange 8 pineapple slices (or spread the crushed pineapple) in a single layer over the brown sugar mixture. Set the pan aside.
Combine the flour, baking powder and salt in a bowl; set aside.
Mix the sour cream and sugar. Add the flour mixture to the sour cream mixture, and stir in the reserved pineapple juice.
Pour or spoon the batter evenly over the pineapple.
Bake at 350 degrees for 40 to 45 minutes. Place a cookie sheet on the rack below the cake in the oven. The cake has a tendency to bubble out of the pan.
Cool the cake in the pan for 5 minutes, not any longer or it will stick. Use a knife around the cake to make sure it is loose from the pan, then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring (or in a circle around the top).
