Ingredients:
1 stick butter
1 1/4 cups packed brown sugar
1 can (20 ounces) pineapple slices in juice, drained
1 jar (6 ounces) maraschino cherries without stems, drained
1 box yellow cake mix, batter prepared according to box directions
Directions:
Preheat oven to 350°F. Melt butter and sugar together in a saucepan over low heat. Stir to combine. Remove from heat and pour mixture into a greased 9″ x 13″ pan or 2 greased 8-inch round pans. Arrange pineapple slices on top of brown sugar mixture. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices. Make cake batter as directed on box and spoon batter over pineapple and cherries. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan and turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake.
Notes:
Great with fresh whipped cream on top!
This is weird. I did my shopping Friday and picked up fixings for pineapple upside down cake. Then read the newsletter from Amy. I use a 10 cast iron fry pan for mine as thats how my ma always made it. Also I save the pineapple juice and mix it into the cake, just omit that amount of water(another one from mom) maybe I will make it now. going upnorth on Thurs. to spend time at the lake and looking forward to watch amy on t.v. as I cant get green bay stations were I live.
if you have or know someone that does I used a cast iron frying pan about a medium size pan will work great..my mom (she has passed) used to make it for my younger sister for her birthday ( it was yesterday 3-3-66 ) this is the first time since my mom passed that I couldnt make her one
I threw out my back ..she said one this month is ok 