Yellow Cake

2 ½ cups sifted flour 1 teaspoon salt

1 ⅔ cups sugar 3 eggs

⅔ cup butter (room temperature) ½ cup milk

¾ cup milk 1 teaspoon vanilla

3 ½ teaspoons baking powder

Topping

1 stick butter, melted

2 cups brown sugar

1 can crushed pineapple, drained

1 small jar maraschino cherries

Preheat the oven to 350 degrees. In a 9x13 baking pan; add the stick of butter and place in the oven to melt.

Prepare the cake: In a mixer, beat the sugar and butter until creamy. Add eggs one at a time; mix after each egg. Add baking powder and salt; mix well. Then add the flour and pour 3 ⁄ 4 cup milk, mix. Add vanilla, then add remaining milk. Mix for another 2 minutes until the batter is fluffy. Set aside.

Once the butter has melted, remove the pan from the oven. Sprinkle the brown sugar over the melted butter. Spread the drained pineapple over the butter and brown sugar. Once evenly spread; place the cherries about 2 inches apart on top of the pineapple.

Pour the batter over the pineapple mixture. Bake for 40-45 minutes or until a wooden toothpick comes out clean. Try not to overbake.

Once the cake is done; remove the cake from the oven and cool for about 10 minutes. Loosen sides by using a butter knife. Place your serving platter over the cake and invert. Remove the baking pan and scrap any remaining pineapple mixture and place on the cake. Allow to cool before serving.

Aunt Louise taught me to make Pineapple Upside Down cake using crushed pineapple versus the pineapple rings. She said by using the crushed pineapple you get pineapple in every bite. She was right. I hope you would consider making it for your family.

Blessings,

Terri