Pineapple Upside Down Cake
Ingredients
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 can 20 oz pineapple slices in juice, drained, juice reserved
- 1 jar 6 oz maraschino cherries without stems, drained
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- Vegetable oil and eggs called for on cake mix box
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pan).
- In 8-inch 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 1/4 cups (about 1/4 cup of water).
- Make cake batter as directed on box, substituting pineapple juice mixture for the water.
- Pour batter over pineapple and cherries.
- Bake 40 to 45 minutes (42 to 48 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. Store covered in refrigerator.