Pineapple Upside-Down Cake
From Betty Crocker. Thanks, Betty.
1/4 cup margarine or butter
1/2 cup packed brown sugar
1 can (8-1/4 ounces) sliced pineapple drained (or 1 can of crushed pineapple drained very very well).
7 maraschino cherries (or not, if you don't like them. only with sliced pineapple)
6 pecan halves (optional)
Dinette Cake batter (see other recipe)
Makes 9 servings
Heat oven to 350F. Heat margarine in round layer pan, 9x1-1/2 inches, in oven until melted. Sprinkle brown sugar over margarine. Place 1 pineapple slice in center of pan. Cut remaining slices into halves; arrange halves cut sides out around pineapple in center of pan. Place cherries in center or curves of pineapple slices; arrange pecans around center slice.
Prepare Dinette Cake batter; pour over fruit in pan.
Bake until wooden toothpick inserted in center comes out clean, about 45 minutes. Invert onto heatproof plate. Let pan remain a few minutes. Serve warm and, if desired with whipped cream.
Note: Can be made with other fruits (peaches, etc).
Regardless of which fruit, when you use canned fruits in upside-down cakes, consider saving the leftover syrup for gelatin desserts, fruit drinks or party punches.