Pineapple Upside Down Cake (courtesy of Mary Beth Taylor)
Ingredients
- 1 cup brown sugar
- 1 20 oz. can pineapple slices in juice, drained, juice reserved.
- Place slices on paper towel to absorb moisture and pat dry
- 12 maraschino cherries, stems removed, rinsed and pat dry
- 1 box Moist Yellow Cake Mix
- 3 eggs
- ½ cup vegetable oil (make amounts to box directions)
Preparation
- Heat oven to 350° (325° for dark or nonstick pan)
- Spray or grease pan
- Sprinkle brown sugar evenly in bottom of pan
- Arrange pineapple slices on brown sugar
- Place cherries in center of pineapple ring, press gently into brown sugar
- Dot each pineapple slice with butter
- Add water to reserved pineapple juice to measure 1 cup
- Make cake batter to package instructions, substituting pineapple juice mixture for water
- Pour batter over pineapple and cherries
- Bake 35-40 minutes (44-53 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 on pan
- Let it rest for 5 minutes
- Turn plate and pan over and remove pan
- Cool for 30 minutes
- Serve warm or cool
- Store covered in refrigerator
Category
Cookies/Desserts/Sweets