|cup packed light brown sugar|
|4||tablespoons (½ stick) butter, melted|
|1||(20-ounce) can pineapple slices, drained|
|1||(18.25-ounce) package yellow cake mix|
|cup vegetable oil|
This classic recipe for Pineapple Upside-Down Cake uses the easy shortcut of a cake mix. And why not? With this recipe, we get the scrumptious "from scratch" taste we want without missing a beat in our busy lifestyles! Makes: 2 cakes 6 to 8 servings each Cooking time 30 min. Preheat oven to 350 degrees F. Sprinkle brown sugar evenly over bottom of two 8-inch round cake pans and pour butter evenly over sugar. In each pan, arrange pineapple slices in a single layer over sugar and place a cherry in center of each slice. In a large bowl, combine cake mix, water, oil, and eggs; beat until well combined. Evenly divide batter between two pans and bake 30 to 33 minutes, or until toothpick inserted in center of each comes out clean. Let cakes stand 5 minutes. Loosen gently with a knife and invert onto 2 platters. Serve warm, or allow to cool completely before serving.