Recipe: Pineapple Upside-Down Sheet Cake

We all recall our mothers and grandmothers making those 'family sized' round cakes. This large 13 x 9-inch sheet cake is made to be enjoyed by a crowd of family and friends.

Pineapple Upside-Down Sheet Cake

Topping:

1/4 cup (1/2 stick) butter
1/2 cup packed brown sugar
2 (20 ounce) cans Dole Pineapple Slices in 100% pineapple juice (or, any brand) reserve juice
20 maraschino cherries

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract

optional: prepared whipped cream

Heat oven to 350. Topping: Melt butter in a 13 x 9-inch baking pan, in the oven. Remove pan and stir in brown sugar. Drain pineapple rings, reserving 1/2 cup of pineapple juice. Fit rings tightly together into the bottom and half way on the sides of pan. Tuck a maraschino cherry in center of each ring.

Cake: In a medium-size bowl, whisk flour, baking powder, salt and nutmeg. In a large bowl, beat butter and sugar for 2 minutes. Add eggs and vanilla extract, beat until blended. On low speed, beat in half the flour mixture. Pour in the reserved 1/2 cup pineapple juice and the milk; beat until blended. Beat in the remaining flour mixture.

Spread the batter into the pan. Bake at 350 for 40 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan 14-16 minutes. Place a baking sheet over cake, carefully invert...tapping the baking pan. Serve slightly warm or cold, with whipped cream on the side. Makes 12-14 servings.

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