Pineapple Upside-Down Cake

My mom made Pineapple Upside-Down Cake many times when I was growing up. It was always one of my favorites. I don’t know if it is because of the taste or the fascination of baking a cake upside down. My favorite part was always the cherries, and still is. If you want to make a dessert to impress your guests, this is the one. You can use a regular 9 x 13 pan, round pan or whatever pan you would like. This was my first time making it in a cast iron pan and I have no regrets! I found this recipe at http://www.bettycrocker.com.

Pineapple Upside-Down Cake

img_3629http://www.InDianesKitchen.com

Ingredients

24 oz. pineapple slices in 100% juice

15 maraschino cherries

3 TBS butter, melted

1/2 cup firmly packed brown sugar

1 box Betty Crocker Super Moist yellow cake mix

1 cup pineapple juice (from the can of pineapple slices) Add water if there isn’t enough.

1/2 cup vegetable oil

3 eggs

Directions

Pre-heat oven to 350 degrees (325 degrees if using cast iron). Pour melted butter into an oven safe pan. Sprinkle brown sugar evenly over the butter. Arrange pineapple slices on top, cutting to fit if necessary. Place 1 cherry in the center of each pineapple slice.

In a large bowl, beat the cake mix, pineapple juice, oil and eggs with a mixer on low-speed until moistened. Beat for two minutes on high-speed, scraping the sides of the bowl. Pour on top of the pineapple slices.

Bake 40 – 45 minutes or until golden brown. Use directions on the cake box for time of different size pans. Carefully run a knife around the outside edge of the pan. Cool for 10 minutes. Place heatproof plate upside down on top of the pan. Turn the plate and pan over, carefully, leaving pan on top. Remove the pan.                        http://www.InDianesKitchen.com

 

 

 

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