Pineapple Upside Down Cake - cooking recipe

Ingredients

1/4 cup unsalted butter
2/3 cup brown sugar, firmly packed
14 ounces pineapple slices (reserve juice)
16 maraschino cherries
1 1/2 cups all-purpoae flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup reserved pineapple juice (if not a full cup add milk to make a full cup)

Preparation

In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.
Pour mixture into a greased 9\" baking pan (I use a round pan but square is OK also).
Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.
In a medium bowl sift together flour, baking powder and salt. Set aside.
In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.
With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.
Spread the batter evenly over the pineapples in the pan.
Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.
Remove pan to a rack to cool for about 5 minutes.
Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.
Gently remove pan from cake.