Pineapple Upside Down Cake

Pineapple Upside Down Cake

The Pineapple Upside Down Cake has been a staple of my birthdays since I was around 7 years old. Not only does this cake look wonderful and is sure to draw the eye of those who see it, but this is a simple recipe that anyone can make and it tastes amazing mixing the deliciousness of the cherries with the warm and caramelized brown sugar and butter with the tartness of pineapples.

Ingredients:

• 1 Box of Betty Crocker Golden Cake Mix
• 1 1/4 Cup brown Sugar
• 1 Stick of Butter
• Pineapple Slices (amount will vary depending on what pan you use)
• Maraschino Cherries (Amount will vary)
• Eggs

Directions:

1. Spray your desired cake pan or casserole dish with non-stick spray. (Make sure it is an option on the cake mix directions and large enough or small enough for another pan to cover it.)
2. Melt the stick of butter in a saucepan and add the brown sugar. Stir until dissolved. Pour this mixture into the bottom of your pan.
3. Lay pineapple rings around the mixture leaving some space in between.
4. Place a cherry in the center of the pineapple slices and any open spaces you find.
5. Make the cake mix according to the package directions. (This is where you’ll use the eggs) and pour the batter over top your mixture and spread evenly.
6. Bake according to cake mix directions until the cake is done and a toothpick or cake tester comes out cleanly when poked.
7. Take cake out and let cool for 10 minutes.
8. Very carefully, use a pan or cake tray, place over top your cake. Quickly, flip your cake dish and let it sit upside down. (It should come out easy)
9. Remove your baking dish and let cake cool before eating.