Pineapple Upside-Down Cake

Recipe by LAURIE
READY IN: 1hr 5mins
SERVES: 12
YIELD: 1 13x9 pan
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 12
  • 1
    cup packed brown sugar
  • 1
    (20 ounce) can pineapple slices, drained
  • 10
    maraschino cherries, cut in halves
Advertisement

DIRECTIONS

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