EASY PINEAPPLE UPSIDE DOWN CAKE
1 yellow cake mix (any moist variety)
1 20 oz. can pineapple rings, drained reserve juice
1 6 oz. jar maraschino cherries
1/3 cup cannola oil or vegetable
1/4 cup butter
1 cup packed brown sugar
water and reserved juice
Preheat oven to 350 degrees
In a 13x9 pan, melt the butter in the oven
top with the brown sugar, covering evenly.
Arrange pineapple rings on brown sugar.
Place cherry in each ring and add remaining cherries
around the rings.
Add enough water to reserved juice to make 1 cup. Make cake batter as directed on pkg.
but using the juice mixture instead of water.
Pour batter over the fruit. Spread evenly.
Bake 32-42 minutes or depending on your oven.
But check with toothpick for doneness.
( I have a convection oven and my cake was done a little under 32minutes)
(the recipe said actually 42-48, that seems too long, doesn't it?)
After taking out of oven, run a knife around the edge. Then place a heatproof platter or a foil
lined cookie sheet over the cake pan. Turn this over and let it sit for 5min.
Cool 30 minutes.
Store covered in refrigerator
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