Pineapple Upside-Down Cake
1 1/4 cups sifted all-purpose flour
2 t baking powder
1/4 t salt
3 T margarine
½ c granulated brown sugar
6 maraschino cherries
1/3 c soft margarine
½ c white granulated sugar
1 t vanilla extract
½ c pineapple syrup (pineapple chunks blended with sugar and water)
Preheat the oven to 350*F.
Sift together dry ingredients (flour, baking powder, salt).
Melt margarine in a 8 x 8 inch cake pan; sprinkle with brown sugar. Arrange pineapple chunks and maraschino cherries in a design to suit your taste on top of the brown sugar in the cake pan.
In a large bowl, cream together margarine and sugar, then add the egg and vanilla, until light and fluffy. This may take 4 minutes. Add flour mixture and pineapple syrup alternately, beating until just smooth.
Carefully spread the batter in the pan, being careful not to mess up the fruit design.
Bake the cake for 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow it to cool on a rack for 10 minutes.
Loosen cake from the sides of the pan before inverting it onto a serving tray.