Serves: 16
Total Calories: 316
Melt butter in a 13"x9" baking pan in a 350-degree oven. Remove pan from oven; sprinkle brown sugar over butter. Arrange pineapple slices decoratively in pan; fill in spaces with cherries and set aside. In a large bowl, combine dry cake mix, eggs, oil and crushed pineapple with its juice. Beat with an electric mixer on high speed for 2 minutes. Pour batter over pineapple slices. Bake at 350 degrees for 40 minutes, or until cake tests done. Remove from oven; allow to cool 10 to 15 minutes in pan. Place a serving platter onto pan and very carefully invert cake onto platter. Serve warm or at room temperature, topped with whipped cream.
This Pineapple Upside-Down Cake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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