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Easy Pineapple Upside-Down Cake Recipe

Prep Time: 15 Mins | Total Time: 1 Hr 50 Mins | Makes: 12

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Ingredients:

¼ cup (50 mL) butter or margarine

1 cup (250 mL) packed brown sugar

1 can (20 oz) pineapple slices in juice, drained, juice reserved

1 jar (6 oz) maraschino cherries without stems, drained

1 pkg Betty Crocker* SuperMoist* Golden cake mix

Vegetable oil and eggs called for on cake mix box

Method:

Heat oven to 350°F (325°F for dark or non-stick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in centre 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 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in centre 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.

SuperMoist* White cake mix can also be used to make this popular cake. Make cake batter as directed on box, using reserved pineapple juice as part of the total water measurement.

Special Touch
Serve with sweetened whipped cream or frozen (thawed) whipped topping if desired. For 3 cups of sweetened whipped cream, in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

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Recipe Notes

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1 Serving: Calories 390; ( Calories from Fat 130 ); Total Fat 15g ( Saturated Fat 5g , Trans Fat 1g ); Cholesterol 65mg;Sodium 330mg;Total Carbohydrate 62g ( Dietary Fiber 0g , Sugars 46g ); Protein 3g Percent Daily Value* : Vitamin A 4%; Vitamin C 4%; Calcium 10%; Iron 8%

*Percent Daily Values are based on a 2,000 calorie diet.

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