Pineapple Upside Down Cake

Directions

• Preheat oven to 350 degrees.
• In a small bowl, mix the sour cream & the 1/3 cup evaporated milk together & set aside.
• Pour the ¼ cup melted butter into the bottom of a 9 inch round cake pan.
• Sprinkle the brown sugar evenly over the melted butter.
• Place 5-6 pineapple rings on top of the brown sugar (one in the center and the rest surrounding the center ring).
• Now, place a maraschino cherry in the center of each pineapple ring.
• In a large mixing bowl, beat the ½ cup room temperature butter until its light & fluffy.
• Slowly add the ¾ cup sugar, beating well.
• Add the eggs, one at a time, beating well after each addition.
• 10. In a separate bowl, whisk the flour, baking powder and salt together.
• 11. Add the dry ingredients to the butter mixture, alternately with the sour cream mixture, beating until well combined.
• 12. Add the ½ cup evaporated milk, beating until well incorporated
• 13.. Spoon batter evenly over the pineapple rings & bake for 50 minutes.
• 14. Remove from oven & place on a cooling rack for 30 minutes.
• 15. Loosen the sides of the cake from the pan by sliding a thin knife along the sides of the cake pan.
• 16. Place a plate over the cake and invert it so the pineapples are on the top.
• 17. Finish letting the cake cool & serve.