Sunday Cooking - Pineapple Upside Down Cake

Pineapple Upside Down Cake is a very sweet dessert but it is usually a crowd pleaser! It is very simple to make and is really only a few ingredients. And it can be made any time of year.

What you'll need:

Canned Pineapple Slices

Maraschino Cherries

1 Box of Cake Mix (We used Super Moist White)

1 Cup of Brown Sugar

1/4 Cup of Butter (Optional)

Milk

Butter

Eggs

Traditionally, Pineapple Upside Down Cakes are made in spring form pans because they are easier to turn upside down when the cake is finished baking. (Also because most spring form pans are non-stick.) You want to make sure to grease your pan with butter first.

Place one cup of brown sugar (give or take - whatever it takes to cover the bottom of the pan) into the bottom and pack it down gently. You can leave it just like this, the juices from the fruits will do what the melted butter will do so you can skip that part or you can equally pour one fourth of a cup of butter over the base of brown sugar.

Place the pineapple slices around the pan, cutting them in half when needed. (Make sure not to drain the juice but not to add any more juice than necessary to the brown sugar.) Fill the holes between and inside the pineapple with cherries.

Prepare the cake mix. As the tip on Thursday showed us, the best way to make a box cake mix is to make a few changes. Mix the cake together changing the water to milk, and the oil to butter if needed. Most cake boxes call for 2 eggs, if it calls for 3 chances are it is a "moist" box mix and won't need an extra egg.

Once the cake mix is finished, pour over the brown sugar and fruit mixture. Cook the cake according to the box instructions.