Pineapple upside down cake is a classic with an interesting history.  The delicious dessert inspired me to come up with a blondie version that is a little lighter. In my opinion, this confection gets better after it sits for a day or two. Keep in mind, it will become stickier the longer it stays out after baking. It is best to refrigerate it after two days. This recipe is almost as simple as the original, but it does involve a blender. I don’t use the rings as decoration, but I do use the natural flavor for that tropical taste.

Pineapple Cherry Blondies

6 Tbsp. Butter
1 C. Brown Sugar
1 Egg
1 tsp. Vanilla
8 oz. Fresh Pineapple
1 C. Flour
1/4 tsp. Salt
9 Maraschino Cherries for each square

Preheat an oven to 350 degrees Fahrenheit and grease an 8″ by 8″ square pan. Melt the butter in a bowl and add sugar to it. Whip it until it is thoroughly blended then add the egg and vanilla. Whip those in also, making sure that the egg is beaten well. At this point, puree the fresh pineapple and fold it into the batter. Now combine the flour and salt with the wet ingredients. Pour the mixture into the pan and place the cherries so that they would be in the center of nine squares. Bake for 32 minutes or until a toothpick inserted comes out clean. The batter will be very runny, but it will bake nicely. For a chunkier blondie, cut the pineapple into small cubes instead of blending it. These go really well in milk, especially if the square is warm.