Pineapple Upside-Down Cake(A Light Moist Cake With A Tangy Fruit Topping)

• Brown Sugar Topping
• 3 c. Quick Mix
• 1 1/3 c. sugar
• 1 c. milk
• 3 eggs, slightly beaten
• 1 1/2 tsp. vanilla
• 1 (20 oz.) can crushed pineapple, drained

1. Lightly butter a 13 x 9-inch baking pan or two 8-inch square pans.
2. Prepare Brown Sugar Topping and set aside.
3. Preheat oven to 350u0b0F (175u0b0C). Combine Quick Mix and sugar in a large bowl.
4. Mix well.
5. In a small bowl, combine milk, eggs and vanilla. Add half of milk mixture to dry ingredients.
6. Beat 2 minutes until batter is smooth.
7. Add remaining milk mixture and beat 2 to 3 more minutes.
8. Pat Brown Sugar Topping evenly over bottom of pan. Spoon crushed pineapple smoothly over topping.
9. Spread batter over pineapple.
10. Bake 45 to 50 minutes, until center springs back when lightly touched.
11. Cool in pan 10 minutes, then invert onto a serving plate.
12. Serve warm with pineapple side up.
13. Makes one large cake or two 8-inch cakes.

brown sugar, mix, sugar, milk, eggs, vanilla, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936258 (may not work)