Pineapple Upside-Down Cake


1/4 cup unsalted butter
1 cup packed light 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 as called for on cake mix box


-Preheat oven to 350. In a 13×9 inch pan, melt butter in the oven. Sprinkle brown sugar evenly over the butter. Gently press pineapple slices onto brown sugar. Gently press a cherry into the center of each pineapple slice and arrange the remaining cherries around the slices.
-Add enough water to the reserved pineapple juice to measure 1 cup. Make cake batter as directed on the box, substituting the water for the pineapple juice mixture. Pour batter over pineapple and cherries.
-Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife down side of pan to loosen cake. Place a heatproof serving plate upside down over the pan; turn the plate and move it. Leave pan on cake for 5 minutes to allow brown sugar topping to drizzle over cake.

Let cool & Enjoy!

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