Monday, March 17, 2008

Pineapple Upside-Down Cake

I haven't had pineapple upside down cake since I was a kid and my mom used to make it for us. I decided to make it for my Mother-in-Law's birthday dinner. It was incredibly easy and came out very moist. The original recipe was made in a cast iron skillet but since I don't own one I just used a 9x13 pan.

Pineapple Upside-Down Cake
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1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package yellow cake mix

1. Melt the butter over medium high heat. Remove from the heat and pour on the bottom of 9x13 pan. Spray the sides of the pan with cooking spray.

2. Sprinkle the brown sugar evenly to cover the butter in the bottom of the pan.

3. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring.

4. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.

5. Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

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