PINEAPPLE UPSIDE-DOWN CAKE
1/4 C. unsalted butter
1 C. packed light brown sugar
1 Can (20 oz) pineapple slices in juice, drained, juice reserved
1 Jar (6 oz) maraschino cherries without stems, drained
1 Box Betty Crocker Super Moist yellow cake mix
Vegetable oil and eggs as called for on cake mix box
HOW TO MAKE:
1-Preheat oven to 350.
2-In 13×9 inch pan, melt butter in oven. S
3-prinkle brown sugar evenly over butter.
4-Gently press pineapple slices on brown sugar.
5-Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
6-Add enough water to reserved pineapple juice to measure 1 cup.
7-Make cake batter as directed on box, substituting pineapple juice mixture for the water.
8-Pour batter over pineapple and cherries.
9-Bake 42 to 48 minutes or until toothpick inserted in center comes out clean.
10-Immediately run knife around side of pan to loosen cake.
11-Place heatproof serving plate upside down onto pan; turn plate and pan over.
12-Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake.
13-Allow to cool & Enjoy!
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