Pineapple Upside Down Cake

This is another one of those recipes from way back. I remember picking most of the pineapple off because I thought it was too sweet, but I never refused the whipped cream.

1/2 cup butter

1 cup brown sugar

1 large can crushed pineapple-drain in a colander

Melt butter in a skillet (Make sure it’s one that can bake in the oven) Add brown sugar, stir to dissolve, then add drained crushed pineapple. Set aside.

1/4 cup butter

3/4 cup sugar

1 egg

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup pineapple juice (from drained pineapple)

Cream butter and sugar, add egg, beat; add pineapple juice, then dry ingredients. Pour batter into skillet containing brown sugar-pineapple mixture. Bake at 350 for 30 minutes. Cool for about 5 minutes, then run a knife around the outside edge of the cake, place a serving plate upside down on top of the skillet. Flip it onto the plate. Rearrange pineapple on top and sides, if necessary. Serve warm or cooled with whipped cream.

(You can make this fancier looking by using pineapple rings instead of crushed pineapple and put a halved maraschino cherry in the middle of each ring).