Pineapple Upside Down Coffee Cake

Ingredents:

1/2 cup butter (1 stick)
1 cup packed brown sugar
12 canned pineapple rings in juice
(20 oz can and a 8 oz can)
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 cup butter (1 stick) softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1/2 cup milk
1 tsp. vanilla

13x9x2 inch baking pan
parchment paper

Topping:
whippd cream
Maraschino cherries




Preheat oven to 350 degree.

Butter the bottom and sides of a 13X9X2 inch baking pan.

Line the bottom and two long sides with parchment paper. Set pan aside.

Melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to a light boil over medium heat, stirring frequently. Pour into prepared pan on parchment paper. Drain pineapple rings. Make sure to reserve 1/2 cup pineapple juice. Fit 12 ring into bottom of pan.


In a medium bowl, combine flour, baking powder, salt and nutmeg. In a large bowl, beat together softened butter, granulated sugar and 1/2 cup brown sugar with an electric mixer on medium speed. Add eggs combine. On low speed add the flour mix from medium bowl add reserved 1/2 cup pineapple juice, milk and vanilla at the end and mix.


Place in oven at 350 degrees F for 35 to 40 minutes or until toothpick inserted near center comes out clean.

Let cool for about 10 minutes, then flip over on a serving tray of cookie sheet. I like to flip mine onto a piece of wax paper or parchment paper so then if I want to move it again I can. After you flip the cake remove the parchment paper and you should see the pineapples on the top of the cake.


Serve this yummy cake warm with some whipped cream and a maraschino cherry on top. Very tasty