For some reason I always associate Pineapple Upside Down Cake with Easter. I honestly don't know the reason for the association...but if I were to make an educated guess...it is because is was a dessert my mother always served this time of the year. This is not her recipe although I wish it were. Instead, this recipe is simple yet tasty. Enjoy.
Ingredients
1/4 cup butter SAVE
1 cup packed brown sugar SAVE $
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Pillsbury or Betty Crocker super moist yellow cake mix
Vegetable oil and eggs called for on cake mix box
Steps
Ingredients
1/4 cup butter SAVE
1 cup packed brown sugar SAVE $
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Pillsbury or Betty Crocker super moist yellow cake mix
Vegetable oil and eggs called for on cake mix box
Steps
- 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.
- Bake 42 to 48 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. 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.
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