Poohrona'S Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/4 cup butter, unsalted
3/4 cup brown sugar
1 (20 ounce) can pineapple, sliced, reserve the juice
9 -10 maraschino cherries (optional)
1/2 cup pecan halves (optional)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
3/4 cup butter, unsalted
3 large eggs
2 teaspoons vanilla
1 1/4 cups milk

Preparation

Allow eggs to set out until they are at room temperature. Also allow 3/4 cup (1 1/2 sticks) to soften at room temperature.
Preheat oven to 350*.
In 13x9x2 inch pan melt 1/4 cup butter and add brown sugar and 3 tbsp of reserved pineapple juice. Mix well in bottom of pan.
Place pineapple slices in bottom of pan on sugar mixture. If you are using cherries and pecans, place a cherry in the middle of each pineapple slice and place pecan halves rounded side down around the slices. Set aside.
In a mixing bowl, mix butter. Add sugar and cream together.
Add eggs, one at a time mixing well after each. Stir in vanilla. Set aside.
In another bowl sift together flour, salt and baking powder. Add to sugar and butter mix alternating with milk, mixing well after each just until blended.
Stir in 2 tbsp reserved pineapple juice and pour over pineapple slices in pan.
Bake for 35 minutes or when toothpick comes out clean.
Let cool in pan for 10 minutes.
Loosen sides with knife and invert on plate or cake board.
Eat and enjoy!