Pineapple Upside-Down Cake

Course : Cakes
Serves: 1
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1/2 cup margarine
1/2 cup light brown sugar -- firmly packed
8 1/4 ounces canned pineapple -- sliced
2 medium maraschino cherries -- halved
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup unsifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 package whipped cream -- (optional)

Preparation / Directions:

Makes one 8-inch cake 1. Melt 1/4 cup margarine in 8-inch square pan; stir in brown sugar, spreading evenly over bottom of pan. 2. Drain pineapple, reserving syrup; arrange pineapple in pan. 3. Place cherries in center of pineapple rings. 4. Cream together remaining margarine and sugar; add egg and vanilla. 5. Combine flour, baking powder and salt; alternately add flour mixture and reserved pineapple syrup to margarine mixture, beating just until smooth. 6. Pour batter evenly over fruit in pan; bake in preheated 350 F. oven 40 minutes, or until done. 7. Cool in pan 5 minutes; invert onto serving plate and serve warm. 8. Top with whipped cream, if desired.

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