“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

pineapple upside down cakes

Ingredients

¾ cup Butter, melted
¾ cup Brown Sugar
18 maraschino cherries, halved
¾ cup chopped pecans
15.25oz pineapple tidbits, well-drained
½ cup Butter, softened
1 cup Sugar
2 eggs
1 tsp. Vanilla
1 ½ cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
¾ cup buttermilk

Instructions

Created on April 13th, 2009

Preheat oven to 350 degrees.


Spray 2 – 6 cup jumbo muffin pans with non stick cooking spray with flour.


Spoon 1 TB melted butter into each muffin cup.


Sprinkle 1 TB brown sugar evenly over butter in each muffin cup.


Arrange 3 cherry halves, cut side up, on top of brown sugar.


Sprinkle 1 TB pecans over cherries.


Divide pineapple tidbits evenly over pecans.


In a medium mixing bowl, beat ½ cup butter until creamy.


Gradually add sugar, beating until fluffy.


Add eggs, one at a time, beating well after each addition.


Beat in vanilla.


In a small bowl, sift together flour, baking powder and salt.


Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.


Spoon about ¼ cup batter over pineapple in muffin cups.


Bake for 20 – 22 minutes or until pick inserted in center comes out clean.


Let  cakes cool in pans for 10 minutes.


Invert cake onto a baking sheet to cool completely.


Enjoy!








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