Butterscotch Pineapple Upside Down Cake
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
One 12-oz package (2 cups) butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
Two 8-oz cans sliced pineapple, drained, reserving 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
One 12-oz package (2 cups) butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
Two 8-oz cans sliced pineapple, drained, reserving 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs
Methods/steps
Mix dry ingredients, set aside
In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and 1/4 cup butter
Stir until morsels are melted and mixture is smooth
Remove from heat
Arrange pineapple and maraschino cherries in skillet
In large bowl, combine sugar, remaining 1/2 cup butter and eggs and beat until creamy
Gradually beat in the flour mixture alternately with the reservered pineapple juice
Stir in remaining morsels
Pour over pineapple
Bake in preheated 350 degree oven for 35-40 minutes
Immediately invert onto serving plate
In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and 1/4 cup butter
Stir until morsels are melted and mixture is smooth
Remove from heat
Arrange pineapple and maraschino cherries in skillet
In large bowl, combine sugar, remaining 1/2 cup butter and eggs and beat until creamy
Gradually beat in the flour mixture alternately with the reservered pineapple juice
Stir in remaining morsels
Pour over pineapple
Bake in preheated 350 degree oven for 35-40 minutes
Immediately invert onto serving plate
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