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.
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.