Pineapple Upside-Down Cake

6 ingredients
5 steps

Ingredients

  • 1/2 c. margarine
  • 1 c. packed brown sugar
  • 2 (15 1/2 oz.) cans crushed pineapple in its own juice, drained (reserving juice for cake)
  • pecan halves (for decorations)
  • maraschino cherries
  • 1 Betty Crocker SuperMoist yellow cake mix

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Melt margarine in 13 x 9 x 2-inch pan in oven.
  3. 3
    Sprinkle brown sugar over top of margarine until even. Spread crushed pineapple on top of margarine-brown sugar mixture. Decorate with pecans and cherries, pressed to bottom of pan. Prepare cake mix as directed but use pineapple juice instead of water.
  4. 4
    Pour batter into pan over margarine, sugar and pineapple. Bake 45 to 55 minutes.
  5. 5
    Invert cake immediately on heatproof serving plate or cake pan.

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