This is one of my favorite cakes! I love the combination of the pineapple and brown sugar together. I set this up to have every year as part of our New Year’s dinner. We also have it a time or two during the year.

This can also be made in cupcake pans for individual servings. 

Pineapple Upside-Down Cake

Ingredients:

• 1 yellow cake mix
• 2 eggs
• 1-20 oz can of crushed, chunked, or sliced pineapple (drain the juice and set aside)
• 1/4 cup butter or margarine
• 1 cup packed brown sugar
• 1 jar maraschino cherries, optional
• cool whip or whipped cream, optional

Directions:

Preheat oven to 350°F

Grease a 13 x 9 inch pan.

In a skillet melt the butter. Add brown sugar and stir until bubbly. I usually let it cook 2-3 minutes.

Pour this mixture into the greased pan. Arrange the pineapples evenly over the mixture. Arrange the cherries in the pineapples. Gently press down. (Normally the sliced pineapples are seen with a cherry in the center.)

Add enough water to the reserved juice to make 1-1/3 water/juice. (or you can just use 1-1/3 c. water.) Add juice/water mixture, cake mix, and eggs to a large mixing bowl. Stir until moistened and then beat on high for 2 minutes.

Pour cake batter over the pineapples and brown sugar. Spread evenly in the pan.

Bake for 30 -45 minutes or until a toothpick comes out clean.

Take a serving dish and put over the pan. Carefully flip the pan over and let sit for about 5 minutes. Remove the pan.

Serve warm or cold with whipped topping, if desired.