Pineapple Upside Down Cake

Pineapple Upside Down Cake is my favorite kind of cake! You bake it upside down and then flip it rightside up when it's done. I loved this recipe and I know you will too. As long as you like pineapple... :)

Difficulty: Medium
Taste: *****

1/2c butter
1c packed brown sugar
12 pineapple rings in juice (canned-you'll need a 20oz can and an 8 oz can)
2c flour
2tsp baking powder
1/2tsp salt
1/2tsp ground nutmeg
1/2c butter, softened
1/2c sugar
1/2c packed brown sugar
2eggs
1/2c milk
1tsp vanilla
whipped cream and cherries (optional)

Heat oven to 350 degrees. Butter or spray the bottom and sides of a 13x9 baking pan. Line bottom of pan with parchment paper (not the same as waxed) and set it aside. For pineapple topping, melt 1/2c butter in a medium saucepan over low heat. Stir in 1cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2c juice. Fit 12 rings into bottom of pan. In a medium bowl whisk together flour, baking powder, salt, and nutmeg. In a large mixing bowl beat softened butter, sugar, and 1/2c brown sugar with electric mixer on medium speed for 2mintues, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2c pineapple juice and the milk; beat until combined. beat in remaining flour mixture and vanilla.Spread batter carefully over pineapple slices in pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. **If you flip the cake too soon, the pinapple rings may stick to the pan.** Place a serving trap or baking sheet over cake, and carefully invert. If any pinapple sticks to pan, gently replace on cake top. Serve warm topped with whipped cream and cherries. Store at room temp for up to 3 days. Makes 12 servings.