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Pineapple Upside-Down Cake




Source of Recipe


Hungry Jack


Recipe Introduction


In this classic dessert, pineapple slices and brown sugar caramelize while baking under the cake. When the cake is inverted, the pineapple becomes a yummy topping.


Recipe Link: http://www.hungryjack.com/recipes/recipe_detail.asp?recipeid=13864&mealDesc=Desserts

List of Ingredients




1 tablespoon margarine or butter
1/4 cup firmly packed brown sugar
1 (8-oz.) can sliced pineapple in unsweetened juice
Maraschino cherries, halved
1 cup Hungry Jack® Complete Pancake & Waffle Mix (Just Add Water)
2 tablespoons sugar
1/2 teaspoon vanilla

Recipe



1. Heat oven to 350°F. Place margarine in 8x4-inch loaf pan; heat in oven until melted. Sprinkle brown sugar over margarine.
2. Drain pineapple, reserving liquid; add water to make 1/2 cup. Set aside. Arrange 3 slices pineapple side by side on top of brown sugar mixture. Cut fourth slice into quarters; place between slices along sides. Decorate with cherry halves.
3. In small bowl, combine reserved 1/2 cup pineapple liquid and all remaining ingredients; mix until smooth. Pour over fruit in pan.
4. Bake at 350°F. for 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes. Invert cake onto serving plate. Serve slightly warm with sweetened whipped cream, if desired.

Serving size:
3 servings

Tips:
If desired, an 8­oz. can apricot halves can be substituted for the pineapple. Place apricot halves cut side up on top of brown sugar mixture; omit cherries. Prepare as directed above.

High Altitude:
No change.