Taste of the South

Sheet Cake Revival

Pineapple-Raspberry Upside-Down Cake

MAKES 1 (13X9-INCH) CAKE

Canned pineapple shines in this moist cake laden with fresh berries.

⅓ cup unsalted butter, melted
1¼ cups firmly packed light brown sugar, divided
12 pineapple slices
12 whole raspberries
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
2¼ cups all-purpose flour
2½ teaspoons baking powder
¾ teaspoon kosher salt
¾ cup whole milk
1 cup halved raspberries

1. Preheat oven to 350°. Spray the sides of a 13x9-inch metal baking pan with baking spray with flour.

In a small bowl, stir together melted butter and ¾ cup brown sugar. Spread evenly into bottom of prepared pan. Arrange pineapple slices in a single layer over butter mixture. Place a whole raspberry in the center of each

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