Pineapple upside down cake

 Pineapple Upside-Down Cake

   Pineapple Upside-Down Cake

1/4 cup butter

1/2 cup packed brown sugar

1 can pineapple slices in juice, drained

1 jar maraschino cherries without stems, drain (about 14-18 cherries) Pecan halves if desired.

1 box Betty Crocker Yellow Cake Mix

Vegetable oil, water and eggs called for on cake mix box

Heat oven to 350°F. Melt butter in 9x9-inch pan in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on brown sugar. Place cherries and pecans in center of each pineapple slice and arrange remaining cherries and pecans around slices; press gently into brown sugar.

Prepare cake batter as directed on box, Pour ½ of batter over pineapple and cherries.

Bake the remaining batter in another pan.

Bake 35 to 45 minutes or until the toothpick inserted in center comes out clean. Immediately run a knife around the 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 for 30 minutes. Serve warm or cool. Store covered in refrigerator.

See how I made it

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