Pineapple Upside Down Cake
1 can (20 oz.)
1/4 cup butter or margarine, melted
2/3 cup packed brown sugar
10 maraschino cherries
Drain pineapple slices; reserve 3/4 cup juice.
Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
Prepare cake mix according to package directions, replacing some of the water with reserved 3/4 cup juice that is needed to prepare the batter. Pour batter evenly over pineapple.
Bake at 350 Fº, 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto serving platter.
Note: Cake can be baked in 13 x 9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
Serving Size (157g), Calories 380 (Calories from Fat ), Total Fat 18g (Saturated Fat 6g, Trans Fat g), Cholesterol 70mg, Sodium 320mg, Total Carbohydrate 53g (Dietary Fiber g, Sugars 41g), Protein 4g, Potassium 103mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.