Easy Pineapple Upside-Down Cake

• Easy Pineapple Upside-Down Cake
  
  Prep Time: 15 min
  Total Time: 1 hour 50 min
  Makes: 12 servings
  
  
  
  

Ingredients:

• 1/4 cup butter or margarine


• 1 cup packed brown sugar


• 1 can (20 oz) pineapple slices in juice, drained, juice reserved


• 1 jar (6 oz) maraschino cherries without stems, drained


• 1 box Betty Crocker® SuperMoist® yellow cake mix


• Vegetable oil and eggs called for on cake mix box

Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

Link: http://www.bettycrocker.com/recipes.aspx/easy-pineapple-upside-down-cake