RECIPES: 04/19/19

Pineapple Upside Down Cake 

2/3 c. packed light brown sugar

4 Tbs. (1/2 stick) butter, melted

1 (20 oz.) can pineapple slices, drained

10 maraschino cherries

1 (18.25 oz.) pkg. yellow cake mix

1 c. water

¼ c. vegetable oil

3 eggs

Preheat oven to 350°. Sprinkle brown sugar evenly over bottom of two 8” round cake pans and pour butter evenly over sugar. In each pan, arrange pineapple slices in single layer over sugar and place a cherry in center of each slice. In large bowl, combine cake mix, water, oil and eggs; beat until well combined. Evenly divide batter between two pans and bake 30-33 minutes, or until toothpick inserted in center of each comes out clean. Let cakes stand 5 minutes. Loosen gently with knife and invert onto 2 platters. Serve warm or allow to cool completely before serving.