Quick and Easy Pineapple Upside-Down Cake

Nothing completes a traditional Hawaiian luau meal better than a delicious pineapple upside-down cake. Here is a quick and easy way to make this classic recipe in 15 minutes using a boxed cake mix.

Ingredients:

¼ cup butter or margarine

1 20 oz. can and 1 8 oz. can of pineapple slices, drained. Save the juice

1 6 oz. jar of maraschino cherries without the stems, drained

1 box yellow cake mix (vegetable oil and eggs according to box directions)

1. Preheat oven to 350°. In a 13 x 9 inch pan, melt the butter or margarine in the oven. Remove pan from oven and sprinkle brown sugar over the melted butter. Arrange pineapple slices in rows on top of brown sugar. Gently press the slices into the brown sugar. Add a cherry in the center of each pineapple and arrange the remaining cherries around the slices of pineapple.

2. Add water to the remaining pineapple juice, if necessary, to total 1¼ cups of liquid. Prepare cake mix according to directions substituting the pineapple juice for the water. Pour the cake better over the pineapples, cherries and brown sugar.

Bake for 40-45 minutes. Remove from oven and slide a knife around the edges of the cake to separate it from the pan. Place a serving plate or aluminum foil covered cookie sheet over top of the cake. Turn cake and pan upside-down. Leave the pan over the cake for 10 minutes so the brown sugar mixture can drizzle onto the cake. Remove the pan and cool for 30 minutes before serving. Or, refrigerate covered cake and serve cold. Serves 12