Caramel Pineapple Upside-down Cake

 This was a modification of a couple recipes

1 20 oz can pineapple rings, well drained.  Save all juice.

Maraschino cherries

Cake

2 1/4 c. flour

1 c. sugar

3/4 tsp salt

2 tsp baking powder

2 eggs

6 Tbsp butter, softened

all juice from the pineapples

milk (enough to make a smooth, pourable, yet still thick batter

2 tsp vanilla

Caramel

4 tbsp Butter

1/2 c. brown sugar

2 pinches salt

2 tbsp corn syrup

1 tsp vanilla

6 tbsp whipped cream

Preheat oven to 350 degrees F.  

Make the caramel

In a saucepot, melt the butter, brown sugar and corn syrup.  Stir over medium-low heat until its bubbling.  Add the vanilla and salt, stir and let it bubble for another 2 minutes.  Add the whipped cream and stir until incorporated.  Pour a couple drips on a metal spoon and let it cool (blow on it) and taste.  We want the soft ball stage when cooled.  Once its at that point, remove the pot from heat.

Place two 9 inch cake pans in the oven for 2 minutes to get them hot.  Put a small pat of butter in each and coat the bottom of the pan.  Divide the caramel between the two pans, then distribute the pineapple rings in both pans, laying them on top of caramel layer.  Place maraschino cherries in center or each and dot a few extras around in the cake layer.

Make the cake batter

Blend the flour , sugar, salt, baking powder in a mixing bowl with a fork.  Then add the eggs, softened butter, vanilla, and all the juice from the pineapples.  Blend together.  You will need to add milk to this, possibly 1/3 of a cup or 1/2.  Add milk a little at a time until the batter is a pourable, spreadable consistency, but not too thick.

Pour the batter between the two cake pans, covering the pineapple and caramel.  Place in oven and then bake for 45 minutes or until a toothpick inserted comes out clean.

Cool for 45 minutes and then plate, stacking one layer atop the other.