Pineapple Upside-Down Cake
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A home-kitchen version of pineapple upside-down cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/2 c. margarine
- 1 c. packed brown sugar
- 2 (15 1/2 oz.) cans crushed pineapple in its own juice, drained (reserving juice for cake)
- pecan halves (for decorations)
- maraschino cherries
- 1 Betty Crocker SuperMoist yellow cake mix
Method
Preheat oven to 350°.
Melt margarine in 13 x 9 x 2-inch pan in oven.
Sprinkle brown sugar over top of margarine until even. Spread crushed pineapple on top of margarine-brown sugar mixture. Decorate with pecans and cherries, pressed to bottom of pan. Prepare cake mix as directed but use pineapple juice instead of water.
Pour batter into pan over margarine, sugar and pineapple. Bake 45 to 55 minutes.
Invert cake immediately on heatproof serving plate or cake pan.
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