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Pineapple Upside Down Cake

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 min

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.