Pineapple Upside-down Cake By Ernest And Morella Gala


  1. 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.
  2. 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.
  3. Bake for 55 minutes to 1 hour or until cake springs back when lightly tapped. Set aside and cool. Carefully insert on cake platter.

Makes 48 pieces.