PINEAPPLE UPSIDE-DOWN CAKE

By Nana_CAM

Ingredients

• 1/2 *1/2 cup butter or margarine
• 1 *1 cup packed brown sugar
• 1 *1 can (20 ounces) pineapple slices, undrained
• 5 *5 maraschino cherries, drained and halved
• 1/2 *1/2 cup chopped nuts
• 1 *1 package (18.25 ounces) yellow cake mix
• *Water
• 3 *3 eggs
• 1/3 *1/3 cup vegetable oil
• 1 *1 cup thawed, frozen whiipped topping

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees. Melt butter in Family (12-inch) Skillet over low heat. Remove from heat. Stir in brown sugar until well blended using Nylon Spoon.

2. Drain pineapple in small Colander, reserving juice in small Colander Bowl; set aside. Arrange pineapple slices over sugar mixture. Place a cherry half in center of each pineapple slice. Sprinkle nuts over pineapple.

3. Add enough water to pineapple juice to make 1 1/3 cups liquid. Combine cake mix, liquid, eggs and oil in Classic Batter Bowl; whisk with Stainless Steel Whisk until well blended and smooth. Pour over fruit mixture in skillet.

4. Bake 30-35 minutes or until Cake Tester inserted in center comes out clean. Cool 5 minutes. Carefully loosen edge of cake; invert onto large, heat-safe serving plate. Cool slightly. Pipe whipped topping around edge of cake using Easy Accent Decorator. Cut with Slice 'N Serve.
Serve Warm.