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