Pineapple Upside-Down Cake

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Topping

1 cup Brown Sugar

1 stick Unsalted Butter

1 can Sliced Pineapple, 1/4 cup of the juice/syrup reserved

1 jar Maraschino Cherry

Cake Batter

1 1/2 cups All-Purpose Flour

2 tsps Baking Powder

1 cup Sugar

1 stick Unsalted Butter

1/2 tsp Salt

2 Eggs

2 tsps Vanilla Extract

1/2 cup Sour Cream

1/4 cup Pineapple Juice, (use the reserve from the sliced pineapple)

1/4 cup Milk

Topping:
Melt the butter and brown sugar together in a sauce pan over low heat; stirring occasionally. In the meantime, arrange the pineapple slices on the bottom of a round, lightly-greased cake pan and place a cherry into the center of each round. (Leave at least a 1/4" around each pineapple slice.) Pour the melted butter and sugar over all of the pineapples.

Cake Batter:
Combine all of the dry ingredients and then add all of the wet ingredients. Beat well into a smooth, thick batter.

Pour the batter over the pineapples and brown sugar and place in a pre-heated 350 degree oven for 35 minutes or until an inserted knife comes out clean.