Pineapple Upside Down Cake
Pineapple Upside Down Cake is an moderately easy dinner. Made with 1/2 c. butter or margarine, 1 c. packed brown sugar, 1 can (20 oz.) pineapple slices, drained and save juice, 5 maraschino cherries, drained and halved and 1/2 c. chopped nuts, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Preheat oven to 350Β°.
Melt butter in 12 inch nonstick oven proof skillet over low heat.
Remove from heat; stir in sugar. Arrange pineapple slices over sugar mixture.
Place cherry half, round side down, in center of each slice; sprinkle with nuts.
Add enough water to saved pineapple juice to measure 1 1/3 cups; pour into large mixing bowl.
Add cake mix, eggs and oil; beat at medium speed of electric mixer until well blended.
Pour over fruit in skillet.
Bake 35 to 40 minutes or until wooden pick comes out clean.
Remove from oven and cool for about 5 minutes. Carefully loosen edge of cake and invert into serving plate.
Cool and decorate with topping around edge of cake.
Yields 12 servings.
π· Perfect Pairings
Complete your meal with these
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