(also, the reason that I did not put this cake in a 9 inch pan was that I double it, and poured it into a 9X13 inch pan)
This is the best pineapple upside down cake!!! It seriously is fabulous, and it definitely takes the place of my old pineapple upside recipe. I am pretty sure that the coconut adds so much flavor that it makes it za za zing!!! My mother gave me this recipe for me, and she informed me that she has made it for years, I just think that as a kid I was weirded out of having pineapple in a cake. So in short this is my new go to pineapple upside-down cake!!
2 tbs butter 1/3 cup packed brown sugar 1 8 ounce can pineapple slices, drained and halved 4 maraschino cherries, halved
Melt butter in a 9X1 1/2 inch round baking pan. Stir in sugar and 1 tbs water. Arrange pinapple and cherries in the pan.
1 1/3 cups all purpose flour 2/3 cup sugar 2 tsp baking powder 2/3 cup milk 1/4 cup butter 1 egg 1 tsp vanilla
In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg, and vanilla. Beau with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into pan. Bake at 350 degrees for 25-30 minutes or till a toothpick inserted near the center comes clean. Let sit in pan for 5 minutes. After the 5 minutes flip it onto a cookie sheet with the pineapple side facing you.
1/4 cup pakced brown sugar 2 tbs butter, softened 1 tbs milk 1/2 cup flake coconut 1/4 chopped nuts (optional)
In bowl beat sugar and margarine till combined. Stir in milk. Stir in coconut and nuts. Spread over warm cake in pan. Broil about 4 inches from heat for 3 to for minutes or till golden. Serve warm.