Cherry Pineapple Upside-Down Cake

Directions

Brush bottom and sides of 9-inch square baking pan with butter. Sprinkle brown sugar over bottom of pan.

Drain pineapple slices reserving ½ cup juice. Arrange 9 pineapple slices on brown sugar in pan.

Place 1 maraschino cherry in center of each pineapple slice. Purée 2 pineapple slices. Reserve remaining pineapple slice for another use.

Stir together cake flour, sugar and baking powder in bowl.

In another container, combine ¼ cup puréed pineapple, ½ cup pineapple juice, egg, vanilla and coconut extract.

Quickly combine liquid ingredients with dry ingredients, stirring just until blended. Pour batter over pineapple in pan, spreading evenly.

Bake at 350℉ (180℃) F for 20 to 25 minutes or until cake tests done in center and is golden brown. Cool about 5 minutes. Loosen cake around edges of pan.

Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Slice into squares and serve warm.

Notes:

When preparing the cake, stir the liquid and dry ingredients together just until blended --- overmixing causes toughness. Also watch the baking closely.

Bake only until the center of the cake tests done -- overbaking causes dryness and toughness. This cake is best when eaten warm.

You may want to serve it with nonfat frozen yogurt or a dollop of low-fat whipped topping.