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Pineapple Upside Down Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 8

Ingredients
  

  • 1 20 oz can of Pineapple rings or chunks drain and reserve the juice
  • 1 6-10 oz jar of Maraschino cherries drained and reserve the juice
  • 1 Box of Yellow Cake Mix

OR

  • 2 ¼ cups all purpose flour
  • 1 ½ cups sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt

For the Cake

  • 1.25 cup retained juice use all pineapple juice first and then add enough cherry juice and/or water if needed
  • ½ cup butter
  • 1 cup brown sugar
  • 3-4 large eggs
  • 2/3 cup vegetable oil

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Put the butter in a 9x13 pan and put in the oven just long enough to melt.
  • Remove the pan and distribute the melted butter evenly across the pan.
  • Add the brown sugar to the butter and stir through evenly.
  • Arrange the pineapple and cherries evenly on the brown sugar. If you have pineapple rings place the cherries inside the rings.
  • Combine the flour, sugar, baking powder and salt if making your own cake mix.
  • Combine the eggs, oil, and reserved juice together, and then blend with the cake mix to make the batter.
  • Pour the batter over the fruit in the pan, it should level itself.
  • Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for 5-10 minutes (don’t wait longer, the sugar may stick to the pan) then run a knife around the outer edge to loosen it and place a large platter over the top of the pan. Flip them over together and the cake will release onto the platter.