Peachy Pineapple Upside-Down Cake
- Reviews 4
Ready In: 1 hr 15 mins
Serves: 15
Ingredients
- 1⁄4 cup butter
- 1 cup packed brown sugar
- 15 maraschino cherries
- 15 peaches, halves drained
- 1 (8 ounce) can crushed pineapple, drained, juice reserved
- 1 (18 ounce) box yellow cake mix
- 1⁄3 cup vegetable oil
- 3 eggs
Directions
- Heat oven to 325 degrees.
- In a 13X9 inch pan, melt butter in oven.
- Sprinkle brown sugar evenly over butter.
- Place maraschino cherry in center of each peach half; place cut side down on the brown sugar (cherries will be on the bottom).
- Spoon pineapple around peaches.
- Add enough water to reserved pineapple juice to measure 1 1/4 cups (I used pineapple juice and fruit juice out of the peach cans!).
- In a large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds. Beat on med speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple.
- Bake 1 hour or until toothpick inserted in center of cake comes out clean and top is VERY DARK GOLDEN BROWN.
- Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake.
- Cool 30 minutes. Serve warm or cool.
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