Fruit Upside Down Cake

Ingredients: 2 tbsp. butter 1/3 cup packed brown sugar 1-8oz. can pineapple slices 4 cherries, halved Batter: 1 1/3 cups all purpose flour 2/3 cup sugar 2 tsp. baking powder 2/3 cup milk 1/4 cup butter, softened 1 egg 1 tsp. vanilla

Melt butter in a 9x1 1/2 inch round baking pan. Stir in sugar and 1 tbsp. water. Arrange pineapples and cherries in the pan.  Prepare batter: In a bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with electric mixer on low till combined. Beat on med. for 1 min. more. Spoon into the pan. Bake at 350 for 30-35 min. or till toothpick inserted near middle comes out clean. Cool for 5 min. Loosen sides; invert onto a plate. Serve warm. Makes 8. Apricot upside down cake: Prepare as above, except subtitute one 8 3/4 oz. can of apricot halves, drained, or peach slices, drained, and 2 tbsp. toasted coconut for the pineapples and cherries. Pear raisin upside down cake: Prepare as above, except substitute one 8 1/2 oz. can pear slices, drained, and 2 tbsp. raisins for pineapple and cherries.