Pineapple Upside-Down Cake

A slice of heaven. My mother's pineapple upside down cake recipe is the best you'll ever find. It's not too moist, and not too dense--it's just perfect. Divine and delicious, this cake will blow you out of your kitchen :)

Pineapple Upside-Down Cake

Ingredients:

1 cup brown sugar

½ cup of butter, melted

1 can of pineapple slices in their own juice (use only 5 pineapple slices for the cake)

Jar of maraschino cherries (use only 6 for the cake)

3 eggs

1 cup granulated sugar

1 teaspoon baking powder

1 cup flour

¼ cup pineapple juice

Directions:

In a round baking pan, press the brown sugar into the bottom. Try to press it up on the sides of the pan as well.

Next, pour the melted butter over the brown sugar, spreading it evenly. Arrange the pineapple slices in a single layer over the brown sugar. Place a cherry in the center of each pineapple, and a cherry in the center of the cake.

Separate egg whites and egg yolks in two different bowls. In a small bowl, beat the egg whites until frothy and fluffy. In another small bowl, beat the egg yolks for 2 minutes. Then, beat in the sugar slowly, to the egg yolks, adding it small amounts at a time.

Add the baking powder and beat for a minute. Add the flour and egg whites, alternating between the two, and beating well after each addition. Add the pineapple juice and beat in well.

Pour the batter over the pineapples. Bake at 350 degrees for 40 minutes, or stick a knife through the center and if it comes out clean, the cake is done.

Cool for about 5 minutes. Run a knife around the edge of the cake, then invert pan over a flat surface.