Day 9, Mission: Pineapple Upside Down Cake, 356 recipes to go

Today we are going go be cooking a Magee/Perschbacher Family Tradition: Pineapple Upside Down Cake! Sugar, pineapple, whip cream...how could i object? So in dedication to my wonderful mother and my Magee/Perschbacher heritage I bring to you Pineapple Upside Down cake with homemade whip cream.
Yields: 8-10 Servings
Total Time: 45 minutes
# of Pans:1
Ingredients: 
1 can of Sliced Pineapple
1/4 lb butter
1 Cup Brown Sugar
4 Medium Eggs ( 5 if small)
1 Cup flour
1 teaspoon baking powder
1 pinch of salt
6-8 Tablespoons of pineapple juice ( enough to make a good cake batter)
Directions:
*Pre-heat oven to 350'
*Melt the butter in a large (10") heavy iron frying pan (any pan that can then go in the oven)

*Add in the brown sugar and mix

*Add in 6-8 pineapple slices on top of the brown sugar butter mixture and lower the heat

*Meanwhile, in a large bowl beat the eggs and then add in the flour, baking powder, salt and sugar

*Pour the batter on top of your pineapple/brown sugar/butter mix in your frying pan

*Place your frying pan on the center rack of you oven and set a timer for 25 minutes
*Cook cake for 30-40 minutes

*One cake is finished baking, you can let it stand for a few minutes and place a cake pan over the frying pan
*Quickly flip the frying pan over, so now your pineapples are facing upwards
**NOTE: I skipped this step, because i personally like my pineapples on the bottom
*Top with whip cream, and in this case candles..and wish my mom a happy birthday. I love you! Oh, and enjoy this delicious Magee family tradition