Pineapple Upside-Down Cake
"Submitted by Willie Magee"Serves 12 | Prep Time | Cook Time
Why I Love This Recipe
A classic dessert!
Ingredients You'll Need
1 - cup packed brown sugar
1/4 - cup butter or margarine
1 - 6 oz jar maraschino cherries [drained & destemmed]
1 - 20 oz can pineapple slices [drained, save juice]
1 - box Betty Crocker SuperMoist yellow cake mix
Veg oil and eggs [see box for qty]
Heat oven to 350°F (325°F for dark or nonstick pan). In
13x9-inch pan, melt butter in oven.
Sprinkle brown sugar evenly over butter. Arrange pineapple slices on
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 (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. 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.
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