frugal fashionable farmer: sweet stuff sunday: pineapple upside down cake

yummmm. So I made two of these, and both were perfect and pretty easy to make... I suggest using a glass pie dish for your cake, as it makes for a pretty one and it is super easy to dump onto a plate or cake platter.

ingredients:

pineapple upsidedown part:

      1/4 C butter
      1/2 C brown sugar
      10 pineapple rings (one can of the Dole pineapples in their own juice measures out perfectly)
      maraschino cherries

cake part:

      1/2 C butter, softened at room temp
      3/4 C sugar
      2 eggs
      2 tsp vanilla extract
      1 1/2 C all purpose flour (I used King Arther's GF measure for measure mix)
      2 tsp baking powder
      1/2 C half and half

preheat oven to 350, and slice the 1/4 C butter for "topping" and place in your pie dish in the oven to melt while the oven preheats... after the butter is melted, sprinkle the 1/2 cup brown sugar over the butter, and them arrange your pineapple slices and cherries. I cut the last 3 in half to make work around the edges...

now, for the cake, cream the butter and sugar together, then add each egg, then the vanilla......

in a separate bowl, whisk together the flour and baking powder. Add about a third of your flour mixture while mixing on the lowest speed - you don't want to overmix - then alternate half of your half & half, then half of what flour is left, then the rest of your milk, and then the rest of the flour....

...now spoon it onto the pineapples and gently spread - I used a small spoon... Bake for 30 minutes uncovered. After 30 min, cover loosely with foil and bake another 15-17 minutes...