Cherry Upside Down Cake..

My husband just loves anything with cherries in it...on it or over it...so............reserve cherry juice once you drain for the cherry sauce on top!!!

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup brown sugar, packed
• 14  ounces  sour  pie cherries, drained
• 1 3⁄4 cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup sugar
• 1⁄3 cup  oil
• 3⁄4 cup milk
• 1  teaspoon vanilla extract
• 1  large egg

• CHERRY SAUCE

• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 1 1⁄2 cups cherry juice
• 1⁄2 teaspoon  almond extract
• 2  tablespoons butter, softened
•  red food coloring, if desired

Directions

1. have ingredients at room temperature --
2. butter a 12x8 pan.sprinkle brown sugar over bottom of pan -- add drained cherries.
3. sift together flour, baking powder, salt and sugar.
4. add to oil and milk and vanillla -- beat for 1 1/2 minutes or batter is well blended.
5. add egg, unbeaten, and beat for another 1 1/2 minutes.
6. pour over cherries in pan --
7. bake at 350* for 35-45 minutes --
8. CHERRY SAUCE:.
9. you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup -- and add enough water to equal 1 1/2 cups juice -- ,
10. pour into a medium saucepan -- add sugar, and cornstarch -- cook till thickened -- stirring constantly --
11. remove from heat and add almond extract, butter and red food coloring, if desired --
12. stir well to combine -- and butter melted.
13. serve warm over warm cake --
14. I can hear my husband sigh!