By Alissa Baker-Chaulk
Pineapple Upside-Down Cake
1/4 cup of butter or margarine
1 cup of packed brown sugar
1 can (20 oz) pineapple slices in juice
Maraschino cherries without stems, drained
1 box of yellow cake mix
The vegetable oil and eggs that are used for the cake mix
1. Preheat the oven at 350°F. In 13×9-inch pan melt butter in oven. Sprinkle brown sugar evenly on top of the butter in the pan. Arrange the pineapple slices (Set the juice inside the can aside) on the brown sugar. Put cherries inside each pineapple slice and place other cherries around them, pressing gently on the brown sugar.
2. A combination of the pineapple juice and as much water as needed should make 1 cup total. Make cake batter as directed on the box, putting in the pineapple juice mixture instead of water. Pour the batter over the pineapples and cherries.
3. Bake for 42-48 minutes, or until toothpick is inserted in the center and comes out clean. When the cake is done immediately run a knife along the sides of the pan to loosen the cake. Place a heatproof serving plate upside down on the pan, turn the plate and the pan over. Leave the pan on the cake for 5 minutes so the brown sugar topping can drizzle on it. Remove the pan and let cool for 30 minutes. Serve warm or cool, store covered in the refrigerator.
From the Betty Crocker website.