Name: Pineapple Upside-Down Cake (Betty Crocker)
Prep time: 15 min
Cook time: 42 min
Ingredients: 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 cherrys without stems, drained; 1 box Betty Crocker Super Moist Yellow Cake Mix; Vegetable oil and eggs called for on cake mix box

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Pineapple Upside-Down Cake (Betty Crocker)

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Prep Time 15

Cook Time 42

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

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 cherrys without stems, drained
1 box Betty Crocker Super Moist Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Method

Heat oven to 350° F (325° F for dark or nonstick pan) In 13×9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for water. Pour batter over pineapples and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) 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; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refridgerator.