New Orleans Style Pineapple Upside-down Cake

Ingredients

• 12 oz butter (1½ C)
• 1½ C sugar
• 1 C brown sugar
• 4 eggs
• 1 C pineapple juice
• 2 2/3 C all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 can sliced pineapples
• Maraschino cherries

Directions

1. Preheat oven to 350°
2. Melt 8 oz of butter (1 C or 2 sticks) and stir in 1½½ C of sugar and 1 C pineapple juice
3. Add salt and baking soda to flour, sift into the wet ingredients, and whisk until smooth
4. Add the eggs one at a time, whisking each to incorporate fully, and set aside. If the batter is still too dry, add an ounce of pineapple juice until it is the proper consistency
5. Melt 4 oz of butter (½ C or 1 stick), add 1 C brown sugar, and heat over medium high to dissolve
6. Once the brown sugar is dissolved, turn off the heat, add the pineapple slices to the pan, and add a Maraschino cherry inside each slide
7. Add the batter to the butter and brown sugar mixture, smooth the top, and bake at 350°
8. Start checking to see if the cake is ready after 30 minutes. The time may vary based on the ingredients and the oven. If a toothpick inserted in the middle of the cake does not come out clean, return to the oven for another 5 minutes and then check again