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Pineapple upside-down cake

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Ingredients/Components

eggs - 2 item
stick butter - 1 item
brown sugar, packed - 1 c
maraschino cherries - 14 item
can pineapple chunks - 20 oz
yellow cake mix 2 layer size - 1 item
pecan halves or walnuts - 20 item
saved pineapple juice plus water - 1 item

How to make pineapple upside-down cake:

Heat oven to 350°. Drain pineapple chunks, saving juice. Melt butter over low heat (or in oven) in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly over butter. Place pineapple chunks evenly over butter and sugar, then cherries and pecans.

Prepare cake mix as directed on package, but use saved pineapple juice instead of water in cake mix. You will have to add a little water to bring level of juice to required amount. Pour cake batter evenly over fruit in pan.

Bake 45 minutes or until a wooden pick, inserted in center, comes out clean. Invert onto a large tray immediately. Leave pan over cake a couple of minutes, then lift off carefully. Serve warm with whipped cream or whipped topping.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

Average rating: 3, total votes: 3

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