THE BEST PINEAPPLE UPSIDE-DOWN CAKE

THE BEST PINEAPPLE UPSIDE-DOWN CAKE image

Yield 1 sheet cake

Number Of Ingredients 9

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3 eggs
1 6-ounce can of unsweetened crushed pineapple, drained (reserve juice)
1 20-ounce can of unsweetened pineapple slices, drained (reserve juice)
reserved juice from pineapple plus water to make 1 2/3 cups
1/3 cup vegetable oil
1 box pineapple cake mix
Maraschino cherries without stems
1 cup butter
1 cup dark brown sugar

Steps:

Preheat oven to 350 degrees. In a large mixing bowl, mix together eggs, vegetable oil, crushed pineapple, pineapple juice/water mix, and cake mix. Set aside. Melt butter and pour onto the bottom of a 13 x 9 inch glass baking dish. Sprinkle cup of brown sugar evenly into melted butter to cover the bottom of the dish. Arrange pineapple rings in the baking dish. Place 1 cherry in the center of each ring. Pour cake mixture into the dish, spreading evenly. Place in oven and bake 43-48 minutes, or just until a toothpick inserted into the center comes out clean. Let cool in baking dish for about 10 minutes. Then cover baking dish with large serving plate and very carefully flip the dish over so cake falls on the serving dish. Cool completely before serving.