Tropical Upside Down Cake

Yield: 10 to 12 servings

Ingredients

• 1/2 cup butter
• 1 cup firmly packed brown sugar
• 1 (20 ounce) can pineapple slices in their own juice, drained.
• 1/2 cup walnuts or macadamia nuts, chopped
• 1/3 cup shredded coconut
• 5 maraschino cherries, halved
• 1 (18.25 ounce) box yellow cake mix*

Instructions

1. Heat oven to 350 degrees F.
2. Melt butter in 13 x 9 inch baking pan. Add sugar evenly over butter in bottom of pan.
3. Arrange the pineapple slices, nuts, coconut and cherries in sugar mixture.
4. Prepare cake mix as package directs. Spread over fruit.
5. Bake for 40 to 50 minutes or until it tests done.
6. Cool for 5 minutes, then invert onto large serving plate.
7. Serve warm or cold.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.