Pineapple Upside Down Cake

One of the blessings for working at a church is that people show up to share their lives and hearts with the staff. People also bring you stuff from their kitchens, gardens or the shopping experiences of the day. People have given me tomatoes, green beans, tools, chili, clothes, pies of every kind, a wallet, candy, zucchini (which I don’t like), corn, canteen, strawberries, watermelon, hot peppers, a goat.
For many years a man named Ted Springer would bring over a pie that he just pulled out of the oven. His pies were always M-M-GOOD! He would call to see if anyone was in the office and then a few minutes later he would walk in the door of the office with this great smelling pie. Ted is no longer with us. He is with the Lord. We sure miss him and “HIS PIES”.

Today my mother and granddaughter made the office a Pineapple Upside down Cake. It was great. I just might take some home for my wife.
Below is a recipe for the cake if you have never had one.
Have a great day
Pastor Ken

PS If you are ever in the area of the church after you do something or make something stop by the office.

Pineapple Upside down Cake
Made with pineapple, maraschino cherries
INGREDIENTS:
3 tablespoons butter
3/4 cup brown sugar, firmly packed
6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks
Maraschino cherries.
Cake
.
1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
PREPARATION:
In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries on sugar, making a design.
Make cake batter. Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.