Pineapple Upside Down Cake

Ingredients for Wet Bottom:

• ½ C. Butter
• 1 C. Brown Sugar, packed
• 20-oz. can of Sliced Pineapple, drained (reserving the liquid)
• 6-oz. jar of Maraschino Cherries, drained

Ingredients for the Cake:

• 2 C. Flour
• 1½ C. Sugar
• 2½ teaspoons Baking Powder
• ½ teaspoon Salt
• ½ C. Butter, softened
• 1 C. Milk (or combination of leftover pineapple juice and milk)
• 2 teaspoons Vanilla
• 2 Large Eggs

Directions:

• Preheat the oven to 350 degrees.
• Melt the butter in a 13x9x2-inch cake pan.
• Sprinkle the brown sugar over the butter, stir until mixed in with the butter.
• Arrange pineapple slices decoratively in the pan over the brown sugar mixture.
• Arrange maraschino cherries decoratively among the pineapple slices.
• Mix together the flour, sugar, baking powder, salt, butter and milk as listed for the cake.
• Add the vanilla and eggs and beat again until all is well mixed.
• Pour the cake batter on top of the pineapples/cherries.
• Bake the cake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven. Turn the cake upside down on a Tupperware cake saver and let it sit 2 or 3 minutes before carefully removing the cake pan.
• Cool completely and cover tightly until serving time.