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Pineapple Upside-Down Cake
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| 1/4 cup | margarine |
| butter, alternative | |
| 1/2 cup | packed brown sugar |
| 1 can (8 1/4 ounces) | sliced pineapple, drained |
| 7 maraschino cherries | |
| 6 | pecan halves |
| Heat oven to 350 degrees. Heat margarine in round layer pan, 9X1 1/2 inches, in oven until melted. Sprinkle brown sugar over margarine. Place 1 pineapple slice in center of pan. Cut remaining slices into halves; arrange halves cut sides out around pineapple in center of pan. Place cherries in center of pineapple slices; arrange pecans around center slice. Prepare cake batter; pour over fruit in pan. Bake until wooden pick inserted in center comes out clean, about 45 minutes. Invert onto heatproof plate. Let pan remain a few minutes. Serve warm and, if desired, with whipped cream. | |
| Cake | |
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