Pineapple Upside-Down Cake – easy-to-make and delicious!
Pineapple Upside-Down Cake
Ingredients
1/4 cup butter
1 cup packed brown sugar
1 – 20 oz. can pineapple slices in juice, drained, juice reserved
1 – 6 oz. jar maraschino cherries without stems, drained
1 box Betty Crocker SuperMoist yellow cake mix
(Vegetable oil and eggs called for on cake mix box)
Directions
~Preheat oven to 350°.
~In 13×9″pan, melt butter 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.
~Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
~Bake 42 to 48 minutes.
~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 5 minutes 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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