PINEAPPLE UPSIDE-DOWN CAKE BY ERNEST AND MORELLA GALA
MAGNOLIA FRESH MILK
iodized fine salt
MAGNOLIA BROWN EGGS
MAGNOLIA ALL PURPOSE FLOUR
MAGNOLIA GOLD BUTTER, softened
Preheat oven to 350°F or 175°C. Beat together butter, brown sugar and flour. Use this mixture to grease the bottom and side of a 9 or 10-inch bundt pan. Arrange pineapple slices and cherries at the bottom of the pan.
Beat cake ingredients for 5 minutes with a hand mixer or 3 minutes using a stand mixer using a paddle attachment. Pour mixture on prepared pan.
Bake for 55 minutes to 1 hour or until cake springs back when lightly tapped. Set aside and cool. Carefully insert on cake platter.