Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is an moderately easy dinner. Made with 1 pkg. duncan hines butter recipe golden cake mix, 1/2 c. (1 stick) butter or margarine, 1 c. brown sugar, 1 (1 lb. 4 oz.) can pineapple slices, drained and maraschino cherry halves, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 375°.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan.
Drain fruit.
Arrange slices and maraschino cherry halves on the sugar mixture.
Mix cake as directed on the label with 2/3 cup water, 3 eggs and 1/2 cup of butter or margarine.
Do not substitute fruit juice for water. Beat as directed.
Pour batter over fruit.
Bake at 375° for about 45 minutes until tests done with a toothpick.
Let stand for 5 minutes for topping to begin to set.
Turn upside down onto a large platter or a cookie sheet.
Serve warm with whipped cream.
🍷 Perfect Pairings
Complete your meal with these
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