Pineapple Upside Down Cake
This easy recipe is sure to make your stomach and your heart smile!
1/4 Cup butter
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™ Super Moist Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box
1) Heat oven to 350°F (325°F for dark or nonstick pan). In a 13x9-inch pan, melt butter in the oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2) Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on the box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries
3) Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until a toothpick inserted in the center comes out clean. Immediately run a knife around the side of the pan to loosen the cake. Place a heatproof serving plate upside down onto the pan; turn the plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.