Pineapple Upside Down Cake

• 1/4 cup butter, melted (for topping)
• 2/3 cup packed brown sugar
• 1 can (20 oz) pineapple slices, drained (reserve juice)
• 10 maraschino cherries
• 1 1/3 cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/3 cup butter, softened (for cake)
• 1/3 cup butter, softened (for cake)
• 1 large egg

Instructions

1. 1

   Preheat oven to 350°F (175°C). Pour 1/4 cup melted butter into a 9-inch square cake pan.

2. 2

   Sprinkle brown sugar evenly over butter. Arrange pineapple slices over sugar. Place a cherry in the center of each pineapple slice.

3. 3

   In a medium bowl, beat 1/3 cup softened butter and granulated sugar until fluffy. Beat in egg.

4. 4

   In a separate bowl, whisk together flour, baking powder, and salt.

5. 5

   Add flour mixture to butter mixture alternately with reserved pineapple juice (about 1/2 cup), beating well after each addition.

6. 6

   Pour batter over fruit in pan.

7. 7

   Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Cool in pan for 5 minutes, then invert onto a serving plate. Serve warm.