Classic, easy and always delicious!
Make your family and friends happy with this classic and easy pineapple upside-down cake! They'll love the fruity, gooey, caramelized yumminess of this dessert that has been handed down for generations. We're saving some time using a cake mix, but I promise you won't lose any of the flavor!
Yes, I'm going back to the good 'ol days, but let's face it, some of those "good 'ol" recipes never really get "old"!
Ingredients:
1/2 cup butter
1 cup packed brown sugar
1 can (20 oz.) pineapple slices in juice, drained, juice reserved
1 jar (6 oz.) maraschino cherries without stems, drained
1 (15.25 oz.) box your favorite yellow cake mix
Vegetable oil and eggs called for on cake mix box
Instructions:
Heat oven to 350°F (325°F for dark or nonstick pan).
In 13x9-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 the water. Pour batter over pineapple and cherries. (If using a Pineapple cake mix, exclude pineapple juice and just use 1 cup water)
Bake 40 to 45 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.
Serve warm or cool.
Yields: about 12 servings
Tips from Grammy:
-Serve with whipped topping or plain.
-Don't worry about inverting it over onto the serving plate. Just place the serving plate upside-down over the cake in the pan, grasp firmly and flip in one quick motion. You can do it!
Be encouraged!
Therefore, there is now no condemnation for those who are in Christ Jesus. -Romans 8:1
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