Pineapple Upside-Down Cake
When I first found out about the AFAM event, I knew at once which fruit I was waiting for. That's right pineapple, so I could make the pineapple upside down cake! I had bookmarked the original recipe from the Betty Crocker Webpage and finally got round to making it! Without much ado, here is the recipe.
1/4cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
1/3 cup chopped pecans
8-9 Maraschino cherries
1.5 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
Pre-Heat Oven to 350°F.
Put butter in a 9 inch round baking dish and melt it in the oven.
Remove dish and melted butter and sprinkle with the brown sugar (as evenly as you can)
Arrange the pineapple pieces and place a cherry in the center of each pineapple. Drop the chopped pecans in all the spaces left. I ran out of pecans so it looks somewhat scantily covered. Do feel free to be very generous with the pecans, it will only make it taste better.
In a large bowl mix the remaining ingredients well (to form the cake batter)
Bake 35-40 minutes till the cake is done.
Remove from oven and immediately turn the cake upside down to remove from baking dish (so the pineapple side is on the top).
While on the blog patrol, I found another recipe for Pineapple Upside-Down Cake posted by Trupti. See her version here.