Pineapple Upside-Down Cake

Another birthday at the office, so I made this cake. I haven't made one of these in a long while.

PINEAPPLE UPSIDE-DOWN CAKE

Topping:

1/2 cup butter (1 stick)
1 cup brown sugar
1 large can pineapple rings, drained
Marischino cherries
1 small can crushed pineapple, drained

Basic 1-2-3-4 Cake:

1 cup unsalted butter
2 cups granulated sugar
3 cups flour
4 eggs
1-1/2 tablespoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup milk (I always use buttermilk)

Preheat oven to 350 degrees. In a 9 x 13 pan melt a stick of butter and sprinkle brown sugar over. Place pineapple rings and put a cherry in the middle of each. Can use some crushed pineapple to fill in the spots if you like.

For the cake: In a bowl mix the flour, baking powder, and salt. Cream the butter and eggs together until fluffy. Add eggs one at a time. Add dry ingredients, alternating with milk. Add vanilla and any remaining crushed pineapple left from the topping. Pour batter over topping. Bake at 350 for 40-45 minutes until center of cake is done. Place a tray over the cake pan and invert.