#65 - Pineapple Upsidedown Cake

(by Shirley McNevich)

1 cup dark brown sugar
1/3 cup Parkay margarine
5 eggs
1 cup white sugar
1 can sliced Dole pineapple (20 oz.)
8 tsp. pineapple juice (taken from the can of sliced pineapple)
1 tsp. vanilla
1 1/4 cups flour
1 heaping tsp. baking powder
1 jar maraschino cherries

Drain juice from pineapple slices and save juice. Melt margarine. In a large bowl, mix melted margarine and brown sugar. In a 9 x 13 x 2 cake pan, spread the brown sugar/margarine evenly on the bottom of the cake pan. Lay the slices of pineapple across the bottom of the pan. Put a cherry in the hole of each pineapple slice. In a mixer, combine eggs, white sugar, pineapple juice, vanilla, baking powder, and slowly add flour. Beat until smooth. Pour into cakepan, covering the pineapple. Bake at 375 degrees for 35 minutes. Test with a toothpick for doneness. Remove from oven and while hot, cover top of cake pan with foil and turn upside down on something that is heat resistant (like a cutting board). When cool, lift by the foil and place back in pan.