The first time you make this delicious favorite, you’ll feel like a magician! Even though the preparation feels backwards and upside down (…hence the name), once you finish and taste this cake you’ll want to make it every day of the holidays.

large eggs

cup butter

cup sugar

cups sifted flour

teaspoons baking powder

teaspoon vanilla

cup milk

pineapple slices, drained

Brown Sugar Mix:

tablespoons butter

cup brown sugar

3

tablespoons pineapple juice

In a cast iron skillet, melt 3 tablespoons butter; stir in brown sugar and pineapple juice.  Arrange pineapple slices on top of brown sugar mix.  In a mixing bowl, cream butter and sugar thoroughly, add eggs one at a time.  Stir in the sifted flour and baking powder alternately with the milk and vanilla.  Pour cake batter on top of pineapple slices.  Bake in skillet in a 350 degree oven for 45 minutes.  Garnish with walnuts or cherries.  Cool.  Serve with whipped cream or cool whip. 

Yield:  6 servings.