Pineapple Upside Down Cake by beabaker

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Pineapple Upside Down Cake
Submitted by beabaker on November 22, 2002 at 7:02 am

DESCRIPTION
Pineapple Upside Down Cake

SUMMARY
Yield 0 File under cakes

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

1. Preheat oven to 350ºF. Melt butter in oven safe skillet OR in microwave safe bowl. Remove from heat; stir in brown sugar until well blended.

2. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in oven safe skillet or cake pan. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.

3. Add enough water to pineapple juice to measure 1 1/3 cups liquid. In bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet or cake pan.

4. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings
Nutrients per serving: Calories 453, Total Fat 24 g
(C)The Pampered Chef, Ltd. 2002

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