So Easy Pineapple Upside-Down Cake
Recipes Cakes Desserts Holidays Quick and Easy Seasonal cooking
Description
This classic dessert is the perfect one to serve for your spring and summer get togethers. It's full of gooey goodness that everyone will enjoy.
Ingredients
1/4 c. butter
1 c. packed brown sugar
20 oz. can pineapple slices in juice, drained, juice reserved
6 oz. jar maraschino cherries, no stems, drained
15.25 oz. box yellow cake mix
vegetable oil and eggs called for on cake mix box
whipped topping for serving, if desired
Directions
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Preheat oven to 350°F or 325°F for dark or non-stick pans.
In a 13 x 9 inch pan, melt butter in the oven. Sprinkle brown sugar evenly over the butter; arrange pineapple slices on the brown sugar; place a cherry in the center of each pineapple slice; arrange remaining cherries around the slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup.
Make cake batter as directed on the box, substituting the pineapple juice mixture for the water. Pour the batter over the pineapple and cherries.
Bake 42 - 48 minutes or 44 - 53 minutes for dark or non-stick pans or until a wooden toothpick inserted in the center comes out clean. Immediately run a knife around the sides of the pan to loosen the cake.
Immediately place a heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over the cake; remove pan. Cool 30 minutes.
Serve warm or cool with whipped topping, if desired.
Store covered in refrigerator.
12 servings.