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Upside-Down: Pineapple Upside-Down Cake II

Source of Recipe

Betty Crocker


Recipe Introduction

"This classic favorite has made a comeback, and it's easier than ever to make when using a cake mix."

List of Ingredients

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple in juice, drained and juice reserved
1 jar (6 ounces) maraschino cherries without stems, drained
1 package Betty Crocker® SuperMoist® yellow cake mix
1/3 cup vegetable oil
3 eggs



Recipe

1. Heat oven to 350°F. Melt butter in rectangular pan, 13x9x2 inches, in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice and arrange remaining cherries around slices; press gently into brown sugar.

2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake mix as directed on package, using oil, eggs and pineapple juice mixture (omit water). Pour batter over pineapple and cherries.

3. Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.