Pineapple Upside Down Cake
A dessert cult classic
INGREDIENTS:
1/2 cup butter
1 cup packed brown sugar
1 can sliced pineapples
6 count maraschino cherries, cut in half lengthwise
1 box pineapple cake mix
1 box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 large eggs
DIRECTIONS:
1. Preheat oven to 325. Melt butter in a 9×13 pan in oven. Sprinkle brown sugar evenly over butter in pan.
2. Drain canned pineapple into a measuring cup. Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
3. Place the maraschino cherries the the center of the pineapple slices, cut side up.
4. Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
5. Beat on medium speed for 2 minutes. Pour batter into pan. Bake for 45 to 55 minutes, or until a pick comes out clean.
6. Cool 5 minutes and turn pan onto a platter.
Prep: 15 minutes
Cook: 55 minutes
Serves: 12