Jamaican Pineapple Upside Down Cake
Ingredients
1/4 cup Butter
2/3 cup Brown Sugar, firmly packed
14-oz can medium Pineapple Slices
16 whole maraschino cherries
1 1/2 cup all-purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1/4 cup unsweetened shredded Coconut
1/2 cup Butter
1/2 cup White Sugar
1 egg
1 tsp Vanilla extract
1 cup Pineapple Juice (reserved from canned slices)
2 Tbsp Jamaican Rum
Directions
In sauce pan, melt butter on Medium heat; stir in brown sugar until brown sugar is blended. Pour the butter-brown sugar mixture into a 9-inch baking pan.
Place about 8 pineapple slices into the pan; put 2 cherries into the hole of each pineapple slice; set pan aside.
Put the flour, baking powder, salt and coconut into a mixing bowl and set aside.
In another mixing bowl cream together butter, white sugar, egg and vanilla. Add the rum to the pineapple juice.
Add flour and pineapple juice to butter mixture alternating the dry and liquid ingredients to create cake batter; do not over mix the batter. Spread batter over the pineapples in the pan.
Put cake into pre-heated 350-degree oven for about 1 hour, or until a knife inserted in the cake comes out clean.
Put the pan on a cooling rack let sit for 5 minutes; place cake plate on top of the pan. Flip the pan and the plate over and let it sit for another 5 minutes. Remove the baking pan to unveil a beautiful pineapple cake.
