Pineapple Upside Down Cake

Last night I wanted to make some beef stew so I found a good recipe and was really excited about it! Well the recipe calls for 4 cloves of garlic but I didn't know that there are 4 cloves inside 1 button of garlic, so I added 4 whole buttons which equaled 16 cloves of garlic to my stew! I didn't figure out what had gone wrong when I was eating it till my friend Angie was asking about the garlic and then explained the 4 clove 1 button rule! I was so sad and let down so tonight I have decided to try baking something brand new that I have never made before and that happens to be.....PINEAPPLE UPSIDE DOWN CAKE!! :)


It turned out fabulous and I want all of you to try this amazing recipe especially if you need a little confidence booster on your cooking cause its super easy but looks kinda hard! Thats the best part! So here is the recipe..

1/4 cup margarine or butter
1/4 cup packed brown sugar
1 can 8 oz. sliced pineapple drained and cut in half
2 tablespoons chopped pecans if desired, Maraschino cherries if desired
1 1/2 cups Original Bisquick mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons vegtable oil
1 teaspoon vanilla
1 egg

1. Heat oven to 350 degrees. Melt butter in round pan 9 x 1 1/4 inches, or square 8 x 8 x 2 inches in the oven. Sprinkle brown sugar over butter. Arrange pineapple slices in sinle layer on sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).

2. Beat remaining ingrediants in a large bowl for 4 min on low scarping sides often. Pour batter over pineapple.

3. Bake 30 to 35 min or until toothpick inserted in center comes out clean. Immediatly turn pan upside down onto heat proof serving plate; leave pan over cake for a few minutes. Remove pan and let cake stand at least 10 minutes before serving. Enjoy Friends! :)