Pineapple Upside Down Cake
- 1 pkg. Duncan Hines butter recipe golden cake mix
- 1/2 c. margarine
- 1 c. brown sugar
- 1 (1 lb. 4 oz.) can pineapple slices, drained
- maraschino cherry halves
- Cool Whip
- 2/3 c. water
- 3 eggs
- 1/2 c. margarine
- Preheat oven to 375u0b0.
- Melt 1/2 cup margarine in a 13 x 9 x 2-inch
- pan.
- Sprinkle
- brown sugar evenly in pan.
- Drain fruit, arrange
- pineapple slices and maraschino cherry halves on sugar mixture.
- Mix
- cake
- as
- directed
- on the label with water,
- eggs and
- 1/2 cup margarine.
- Do not substitute fruit juice
- for water.
- Beat as directed.
- Pour batter over fruit. Bake at
- 375u0b0 for
- about
- 40
- minutes
- until
- tests done with toothpick.
- Let stand
- 5 minutes for topping to begin to set, then turn upside down on large plate.
- Serve with Cool Whip.
butter, margarine, brown sugar, pineapple, maraschino cherry halves, water, eggs, margarine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=487983 (may not work)