Easy Pineapple Upside Down Cake
For the Pineapples:
20 oz. can of pineapple chunks in heavy syrup
3 tbs. butter
½ cup brown sugar
For the Cake:
1 cup sugar
1 tsp. vanilla extract
1 cup reserved pineapple juice
2 tbs. butter
3 ½ cups flour
2 tsp. baking powder
½ cup sour cream
Preheat Oven 350 degrees:
Melt the butter with the brown sugar. Distribute the pineapple chunks on the bottom of the baking pan. Cover the pineapples with the melted butter and brown sugar.
In a bowl, combine the flour and baking powder.
In a mix master combine the butter and sugar; then add the eggs, sour cream, vanilla extract and reserved pineapple juice.
Distribute the batter over the pineapple chunks (I used a 9 x 12 baking pan, you may use a smaller baking pan and adjust the cooking time).
Bake 35 – 40 minutes or until the toothpick test comes out clean