UPSIDE DOWN 9 RECIPES

Steps:

• Melt 1/2 stick margarine in a 9 X 9 baking pan.
• Add brown sugar and stir until mixed.
• Place canned pineapple slices over mixture.
• If desired, add maraschino cherry half or a nut in the center of the slice.
• Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
• Bake according to box directions or until it looks done and brown.
• Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
• Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.

Steps:

• Preheat oven to 350°F. Lightly grease a 9-by-2-inch round cake pan with cooking spray, and line bottom of pan with parchment paper. Lightly grease parchment paper, and set aside. Melt 3 tablespoons of the butter in a small saucepan over medium. Add maple syrup and brown sugar, and cook, whisking frequently, until sugar dissolves and mixture begins to boil, 2 to 3 minutes. Continue cooking, whisking occasionally, until a thermometer inserted into caramel registers 240°F, 5 to 7 minutes. Pour caramel into prepared pan, gently tilting pan to spread caramel into an even layer; cool slightly, about 5 minutes.
• Working with pear slices smallest in diameter to largest in diameter, arrange pear slices in a spiral pattern on top of caramel, working from center toward edges of cake pan, and allowing pear slices to overlap slightly; set aside.
• Whisk together flour, baking powder, cardamom, cinnamon, and salt in a medium bowl. Beat granulated sugar and remaining ½ cup butter in a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add eggs and vanilla, and continue beating until combined, about 1 minute. With mixer on low speed, add flour mixture alternately with milk in 3 batches, beginning and ending with flour mixture, beating just until batter is smooth. Spoon batter on top of pear slices, gently smoothing surface with a rubber spatula. Place cake on a rimmed baking sheet.
• Bake cake in preheated oven until top is golden brown, edges begin to pull away from sides of cake pan, and a toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a wire rack 5 minutes. Carefully run a small offset spatula or paring knife around edge of cake to release from sides of pan. Place a large plate or cake stand upside down on top of cake pan, and quickly invert. Remove cake from pan; carefully peel away parchment paper, and discard. Slice cake and serve warm, or allow cake to cool completely at room temperature, about 1 hour, before slicing and serving.