EASY PINEAPPLE UPSIDE-DOWN CAKE
from the Betty Crocker Site (click here for the original recipe)
The recipe on the site is for a 9″ x 13″ cake. Mine is a half of sheet cake size, so this is a recipe for that:
1 cup butter or margarine, melted
3 cup packed brown sugar
2 cans (20 oz) pineapple slices in juice, drained, juice reserved
1 can (20 oz) crushed pineapple, juice reserved
1 jar (16 oz) maraschino cherries without stems, drained
3 box Betty Crocker white cake mix
Vegetable oil and eggs called for on cake mix box
- Heat oven to 350°F (325°F for dark or nonstick pan). In 1/2 sheet cake pan, add the melted butter. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place 1/2 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 3 cup. Make cake batter as directed on box (I mix 2 boxes at a time, so I mixed a double batch, then a single batch), 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.