Pineapple Upside Down Cake

​PINEAPPLE UPSIDE DOWN CAKE
350o 50 minutes

INGREDIENTS

1 stick butter

1 cup packed brown sugar

1 can (approx. 1lb 14oz) pineapple slices

Maraschino cherries – halved

1 pkg Duncan Hines Pineapple Supreme cake mix (do NOT follow box directions)

3 eggs

Water

DIRECTIONS

Melt the stick of butter in a 9×13 pan

Sprinkle the brown sugar evenly over the butter in the pan

Drain the pineapples (save juice in a measuring cup).  Add enough water to pineapple juice to bring it to 1-1/3 cups.  Set aside

Place the pineapple slices over the brown sugar in the pan

Place a ½ cherry in the hole of each pineapple

In mixer, combine cake mix, eggs and pineapple/water juice.  Mix well

Pour batter over pineapples

Bake for 50 minutes or until cake pulls away from sides of pans

Let stand for 5 minutes (or long enough to let topping to set)

Turn cake upside down onto large platter or cookie sheet

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