Eggless Pineapple Upside Down Cake

For Father's Day this year I made an updated version of my dad's favorite cake.  It turned out really well and I like the cake/topping ration on this version the best.   It's very sweet and I needed a glass of water when I was done but the pineapple flavor really shown through.

Ingredients:

• 1/4 cup butter
• 1 cup firmly packed brown sugar
• 20-ounce can of pineapple slices or crushed pineapple, drained, reserving 1/2 cup juice
• 4 dollops sour cream
• 1 1/2 cups sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• maraschino cherries

Directions:

Preheat oven to 350 degrees F.

Melt the butter in a 9-inch round cake pan. Add the brown sugar and stir well to thoroughly combine. Arrange 6 to 8 pineapple slices in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each ring. Set the pan aside.

Combine the flour, baking powder and salt in a bowl; set aside.

Mix the sour cream, sugar and 1/2 cup of the pineapple juice. Add the flour mixture to the sour cream mixture and mix just until combined.

Pour or spoon the batter evenly over the pineapple.

Bake at 350 degrees for 50-55 minutes, or until a toothpick inserted comes out clean. 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.