Pineapple Upside-Down Cake

LAURIE's Note:

Just like Gramma used to make for me only much simpler now! Still takes me back to my younger day in her kitchen though!

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 12

Yield: 1.0 13x9 pan

• 1 (18 ounce) package yellow cake mix, prepared according to package directions (I like butter mix)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1 (20 ounce) can pineapple slices, drained
• 10 maraschino cherries, cut in halves

Directions:

1. Preheat oven to 375°F.
2. Place margarine in 13x9 pan and place in oven while preheating.
3. Watch so that it melts but does not burn.
4. Remove pan from oven.
5. Sprinkle brown sugar evenly in pan.
6. Arrange pineapple slices in the sugar.
7. Easiest method is 4 down the middle and 3 on each side of that.
8. Place cherry half, rounded side down in the middle of each ring.
9. Pour cake mix carefully over the fruit.
10. Bake at 375°F for 45-55 minutes until toothpick in center comes out clean.
11. Let stand 5 minutes to let topping slightly set.
12. Place large platter or cookie sheet over cake and carefully turn upside down.
13. Let stand a few minutes for the topping to run out.
14. Remove pan and cool completely.
15. Great served slightly warm with whipping cream.

Reviews

[Moe Young]

This recipe was wonderful! The cake was so moist and very delicious!

[Barb Gertz]

Yummy, we loved this pineapple up-side-down cake. I used a jiffy yellow cake mix and a whole can of chunked pineapple, Worked great. I did this because there is only 3 of us and we don't need a big cake. Thank you Laurie for the recipe.

[Scoutie]

VERY good! This is the second time I have made it in a month. Like others, I used the pineapple juice instead of the water. I also had 2 T. of sour cream to use up, I added those to the measuring cup, then added the oil to make the 1/3 cup. Mine was totally done at 45 minutes, so watch your time! Thanks for sharing, LAURIE, this will be made often!