Serves: 15
Total Calories: 127
1 Heat oven to 350°. Melt butter in rectangular pan, 13 x 9 x 2 inches, in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar place cherry in center of each pineapple slice and arrange remaining cherries around slices press gently into brown sugar.
2 Add enough water to reserved pineapple juice to measure
1 1/4 cups. Beat cake mix, pineapple juice mixture, oil and eggs in large bowl with electric mixer on low speed 30 seconds:
beat on medium speed 2 minutes. Pour batter over pineapple
and cherries.
3 Bake 42 to 46 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Turn pan upside down onto heatproof serving plate leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in
refrigerator.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Make cake mix following high-altitude directions on package, except substitute pineapple juice for the water as directed above. Bake 42 to 47 minutes.
1 Serving: Calories 315 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 50mg Sodium 260mg Carbohydrate 52g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 6%.
Betty's Tip SuperMoist white cake mix can also be used to make this popular cake. Make the cake batter according to package directions, using pineapple juice as part of the total water measurement. Bake 40 to 45 minutes.
This Pineapple Upside-Down Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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