Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is an moderately easy dinner. Made with 1/2 c. margarine, 1 c. packed brown sugar, 2 (15 1/2 oz.) cans crushed pineapple in its own juice, drained (reserving juice for cake), pecan halves (for decorations) and maraschino cherries, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Melt margarine in 13 x 9 x 2-inch pan in oven.
Sprinkle brown sugar over top of margarine until even. Spread crushed pineapple on top of margarine-brown sugar mixture. Decorate with pecans and cherries, pressed to bottom of pan. Prepare cake mix as directed but use pineapple juice instead of water.
Pour batter into pan over margarine, sugar and pineapple. Bake 45 to 55 minutes.
Invert cake immediately on heatproof serving plate or cake pan.
π· Perfect Pairings
Complete your meal with these
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