This is the first pineapple upside down cake recipe I ever made. It comes from the classic, red and white checked Better Homes and Gardens "New" Cook Book from 1975! It's the cookbook I used as a new bride, and it taught me how to cook.
1 20 oz. can pineapple slices in juice
4 Tbsp. butter
1/2 cup brown sugar
1 TBSP. pineapple juice
1/3 cup chopped pecans
1/3 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
1 cup flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 pineapple juice.
Drain can of pineapple, reserving juice. Cut all pineapple slices in half, reserving one whole slice.
In 8 or 9 inch diameter round cake pan, OVER LOW HEAT, melt together the 4 TBSP butter, brown sugar and 1 TBSP pineapple juice. Remove from heat and place whole pineapple slice in the center of the pan. Arrange the other half slices in a spiral around the whole slice. Sprinkle with pecans. (I differ from the recipe here, because it doesn't call for pecans, it calls for maraschino cherries, which I despise!)
In a medium mixing bowl, cream together the other butter with the white sugar until light and creamy using an electric mixer. Add egg and vanilla. Mix well. Add flour, baking powder, and salt. Mix well. Gradually beat in the half cup of reserved pineapple juice. Place batter over the top of brown sugar mixture.
Bake at 350 degrees for 40-45 minutes.
Let cool 5 minutes and invert onto serving plate. Serve within 12 hours or so, it will be at its best the sooner you eat it.
