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    Pineapple Upside-Down Cake


    Source of Recipe


    Linda

    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.

 

 

 

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