Pineapple Upside Down Cake

 

Ingredients 

1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

Directions:

• Preheat oven to 325 degrees Fahrenheit.
• Melt butter in a 9x13 pan in oven. 
• Sprinkle brown sugar evenly over butter in pan. 
• Drain canned pineapple into a measuring cup. 
• Place pineapple slices evenly in pan, cutting the last two in half to cover pan. 
• Place the maraschino cherry halves in the center of the pineapple slices, cut side up. 
• Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds. 
• Beat on medium speed for 2 minutes. 
• Pour batter into pan. 
• Bake for 45 to 55 minutes, or until a toothpick comes out clean. 
• Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

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