Easy Pineapple Upside Down Cake

Ingrédients

• 1/4 cup butter
• 1 cup brown sugar
• 20 oz sliced Dole pineapple (drained but keep juice reserved)
• 12 maraschino cherries (stems removed)
• 15.25 oz white cake mix
• 3 eggs
• 1 cup reserved pineapple juice (see note, this comes from your can of slices)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Préparation

1. 1

   Preheat oven to 350 degrees F. While oven is heating, add butter to a 9x13 baking pan and place into the cold oven for about five minutes or until butter is melted. Once butter is melted, tip the pan so it spreads evenly across the bottom.

2. 2

   Sprinkle brown sugar over the melted butter. Arrange pineapple slices on top and place a cherry in the center of each ring.

3. 3

   In a mixing bowl, combine cake mix, eggs, pineapple juice, oil, and vanilla until smooth. Note: If you don’t have a full cup of juice, add water to make up the difference.

4. 4

   Pour the batter evenly over the pineapple slices.

5. 5

   Bake for 30–40 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.

6. 6

   Remove from oven and run a knife around the edges to loosen the cake. Place a platter or cutting board on top of the pan, then carefully invert the cake. Lift off the pan.

7. 7

   Let cool completely before slicing and serving.