Pineapple Upside-Down Cake

Yield: 12 servings

Ingredients

• 1/2 cup butter or margarine
• 1 cup packed brown sugar
• 1 (20 ounce) can pineapple slices, undrained
• 5 maraschino cherries, drained and halved
• 1/2 cup chopped nuts
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup thawed, frozen whipped topping

Instructions

1. Heat oven to 350 degrees F.
2. Melt butter in Family (12-inch) Skillet over low heat. Remove from heat; stir in brown sugar until well blended.
3. Drain pineapple, reserving juice; set aside.
4. Arrange pineapple slices over brown sugar mixture in skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
5. Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.
6. Bake for 35 to 40 minutes or until Cake Tester inserted in center comes out clean.
7. Remove from oven; cool for 5 minutes.
8. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Nutrition

Per serving: Calories 453, Total Fat 24g

Attribution

Recipe credit: Pampered Chef