Easy Pineapple Upside Down Cake
This easy dessert is perfect for picnics and cookouts.
butter or margarine
packed brown sugar
can pineapple slices in juice, drained, juice reserved
jar maraschino cherries without stems, drained
yellow cake mix
vegetable oil and eggs called for on cake mix box
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, next place a 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.
Bake 30 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; remove pan. Cool 30 minutes.
Serve warm or cool.
Store covered in refrigerator.
Easy Pineapple Upside Down Cake https://www.stockpilingmoms.com/easy-pineapple-upside-down-cake/