• 1/4cup butter
• 1cup packed brown sugar
• 1can (20 oz) pineapple slices in juice, drained, juice reserved
• 1jar (6 oz) maraschino cherries without stems, drained
• 1box Betty Crocker  Super Moist Yellow Cake Mix
• Vegetable oil and eggs called for on cake mix box

Instructions :

1. Prepare 13×9-inch pan by heating it up to 350 degrees Fahrenheit. In a bowl, combine brown sugar and butter. Using a large metal spoon, arrange pineapple slices on top of the brown sugar. Place cherries in the center of the pineapple slices, and press gently into the brown sugar.
2. To make the batter, add 1/2 cup of the pineapple juice to the box. This will replace the water with the pineapple juice mixture. When the mixture is poured over the pineapple and cherries, it will look like a thick and creamy batter.
3. The cake should be ready in about 42 to 48 minutes. While it’s baking, carefully run a knife around the sides of the pan to loosen it. When it’s cool enough, remove the pan and serve warm. To make the brown sugar topping, place it over the top of the cake and leave it in the pan for 5 minutes.

Tips :

1. If you want to serve the pineapple upside-down cake with a frozen container of sweetened whipped cream, then use that. In a chilled medium bowl, beat together the cream and 2 tablespoons of sugar.
2. If you’re planning on serving the pineapple upside-down cake, then you should be very confident about doing it. After carefully placing the pan over the top of the dish, hold firmly and flip it in one quick motion.
3. Always check the ingredients list to make sure that the recipes contain no animal products. Also, be aware that the ingredients can change.

Nutrition :