Pineapple Upside-Down Cake

By susienau

Ingredients

• 1 20 oz can sliced pineapple in juice
• 2 3 oz jello instant vanilla pudding mix
• 10 marchino cherry halves
• 1/2 cup firmly packed brown sugar
• 1 box yellow cake mix
• 4 eggs
• 1 cup waer
• 1/4 cup oil

Preparation

Step 1

Drain pineapple, reserving juice. Arrange slices in 9 x 13 pan; place cherry half in center of each. Combine 1 package pudding mix and pineapple juice. Pour over pineapple slices and add sprinkle brown sugar.

Combine cake mix, remaining pudding mix, eggs, water and oil in large mixing bowl. Blend and then beat at medium speed with electric mixer for 4 minutes. Pour into pan.

Bake at 350 for 55 - 60 minutes. (Do not underbake

Cool in pan for 5 minutes. Invert onto platter and let stand 1 minutes then remove pan.