Pineapple Upside Down Cake
Source: Darlene Burge

¼ cup butter
1 cup brown sugar
1 can 20-oz. pineapple slices, drained (save the juice)
10 maraschino cherries
1 box Yellow cake mix


Heat oven to 350^o (325^o for dark or nonstick).
In a 13 X 9 pan, melt butter in oven.
Sprinkle brown sugar evenly over butter.
Arrange pineapple slices gently into brown sugar.
Put a cherry in each pineapple hole.

Add enough water to reserved pineapple juice to make 1¼ cups.
Make cake batter as directed on box substituting pineapple juice mixture for the water.
Pour batter over pineapple and cherries.

Bake 40-45 minutes (42-48 minutes for dark or nonstick) or until toothpick inserted in center comes out clean.
Immediately run knife around side of pan to loosen cake.
Place heatproof serving plate upside down onto pan, turn plate and pan over.
Leave pan over cake five minutes so brown sugar topping can drizzle over cake; remove pan.
Cool 30 minutes. Serve warm or cool.
Serves 12.


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