Pineapple Upside Down Cake
- TOPPING
- 1/2 cup butter
- 1 cup light brown sugar, packed
- 20 ounces pineapple slices, well drained
- 12 maraschino cherries
- CAKE
- 18 1/4 ounces supreme pineapple cake mix
- 3 ounces instant vanilla pudding
- 4 large eggs
- water
- 1/2 cup vegetable oil
- Preheat oven to 375u0b0.
- To prepare TOPPING:
- Melt butter on low eat in 12-inch cast iron skillet with oven-proof handle.
- Remove from heat. Stir in brown sugar.
- Spread to cover bottom of skillet.
- Arrange well drained pineapple slices, maraschino cherries in skillet; set aside.
- To prepare CAKE:
- Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Drain pineapple juice in 1 cup mixing cup and fill with enough water to equal one cup of liquid.
- Beat at medium speed with electric mixer for 2 minutes.
- Pour batter evenly over fruit in skillet.
- Bake at 350u0b0 for 1 hour or until toothpick inserted in center comes out clean.
- Cut into wedges.
topping, butter, light brown sugar, pineapple, maraschino cherries, cake, cake mix, vanilla pudding, eggs, water, vegetable oil
Taken from www.food.com/recipe/pineapple-upside-down-cake-198603 (may not work)