Pineapple Upside Down Cake
Ingredients:
¼ cup butter, melted
½ cup packed brown sugar
1 tablespoon water
1 (8-oz.) can pineapple slices, drained and halved
4 maraschino cherries, halved
1⅓ cups all-purpose flour
⅔ cup granulated sugar
2 teaspoons baking powder
⅔ cup milk
⅓ cup butter
1 egg
Method:
Combine melted butter, brown sugar and water in a 2-quart oblong or 8-inch square baking dish; blend well.
Arrange pineapple slices and cherries over sugar mixture.
Set aside.
In a bowl, combine flour, granulated sugar and baking powder.
Add milk, butter and egg.
Beat with an electric mixer on low speed until combined.
Beat on medium speed for 1 minute.
Pour batter over pineapple and cherries.
Cook according to your Advantium model's cooking settings or until toothpick inserted in center comes out clean.
Cool on wire rack for 5 minutes.
Loosen sides; invert onto serving plate.
Serve warm.