So Easy Pineapple Upside-Down Cake
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.