Peachy Pineapple Upside-Down Cake

By CarolV

For a twist on a traditional dessert, top crushed pineapple with peach halves. Delicious!

Ingredients

• 1/4 cup butter or margarine
• 1 cup packed brown sugar
• 15 maraschino cherries (from 6-oz jar)
• 15 peach halves in heavy syrup (from two 15 1/2-oz cans), drained
• 1 can (8 oz) crushed pineapple, drained, juice reserved
• 1 box Betty Crocker® SuperMoist® yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs

Preparation

Step 1

1. Heat oven to 325°F (300°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Place maraschino cherry in center of peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.

2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple.

3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center of cake comes out clean and top is very dark golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool.




Serve this homey dessert warm with scoops of peach or vanilla ice cream.

To serve leftover dessert warm, scoop servings into small microwavable bowls and microwave individual servings on High for 15 to 20 seconds.