SUPER SIMPLE & Delicious Pineapple Upside Down Cake (Even Better Than Grandma's!)

Pineapple Upside Down Cake is a pretty and tasty bite of nostalgia, that reminds me of Grandma and the delicious aromas & warmth of her country kitchen. This recipe produces a moist cake with caramelized edges and fruit, that is a simple dessert or addition to a Brunch menu. It can be served by itself or with whipped and/or ice cream.

Ingredients:
coconut oil cooking spray
6 tablespoons butter
3/4 cup brown sugar**
7 pineapple rings (one 20 ounce can pineapple rings packed in juice)
9 maraschino cherries
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup sugar
1/2 cup (1 stick) butter
1/2 teaspoon vanilla
2 eggs

Method:
Preheat an oven to 350*. (325* if using a glass pan.) Lightly spray the bottom and sides of a 9 inch square pan and set aside. 
Melt the butter and brown sugar in a small frying pan over medium heat. Stir frequently until the mixture becomes bubbly. Pour the brown sugar mixture into the prepared dish and allow to cool slightly.
Drain the liquid from the can of pineapple slices and set aside. Cut 2 of the pineapple slices in half. Place 1 whole ring in the center of the dish and the other whole rings in the corners of the pan. Arrange the halved slices in between the  whole slices.

Position the cherries in the center of the slices. Set aside.
Sift together the flour, baking powder and nutmeg and set aside.
Place the butter, sugar and vanilla into a large bowl. Use an electric mix to cream the ingredients, until light and fluffy, about 5 minutes. Add the eggs and continue to beat until well mixed in, for about 1 minute.
On low speed, mix in the the sifted ingredients in 3 parts, alternately with a 1/2 cup of the reserved pineapple juice, mixing about 30 seconds after each addition. (Beginning and ending wit the dry ingredients.) 
Use a bowl scraper/spatula to spread the thick batter evenly over the fruit in the pan. (Tap the pan lightly, once, the counter, to settle the batter.) Place the pan on a cookie sheet and bake in the preheated oven, for 40 to 45 minutes, or until the top is gloden brown and a toothpick inserted in the center comes out clean.
Place the cake on a cooling rack for 10 minutes. Run a butter knife around the edges and then, using pot holders or oven mitts, carefully invert onto a platter. Lift the pan off of the cake. (If you wait longer than 10 minutes to invert the cake, it may not release from the baking dish.) Serve warm or at room temperature. Use a serrated knife to cut into 9 pieces. Serve alone or garnish with vanilla ice cream or whipped cream.  Leftover portions may be stored, in an airtight container, at room temperature for 3 days, or for longer, in the refrigerator.

**I use dark brown sugar.

Note: My Beloved Uncle & Auntie were reminiscing about the Pineapple Upside Down Cakes that their Mothers' used to make, so I decided to bake one for them to enjoy. They were happy and loved it!