Quick Pineapple Upside-Down Cake

Name: Quick Pineapple Upside-Down Cake
Yield: 12 servings
Ingredients: ¼ cup (60 mL) butter (½ stick), cut into small pieces; 1/3 cup (75 mL) packed brown sugar; 7 canned pineapple slices; 7 maraschino cherries without stems; 1 pkg (15.25-16.5 oz or 460 g) yellow cake mix; 3 eggs; 1 cup (250 mL) water; 1/3 cup (75 mL) vegetable oil

Ingredients

¼ cup (60 mL) butter (½ stick), cut into small pieces
1/3 cup (75 mL) packed brown sugar
7 canned pineapple slices
7 maraschino cherries without stems
1 pkg (15.25-16.5 oz or 460 g) yellow cake mix
3 eggs
1 cup (250 mL) water
1/3 cup (75 mL) vegetable oil

Directions

Melt butter and brown sugar in Rockcrok Dutch Oven over medium heat 1-2 minutes or until mixture begins to bubble, stirring occasionally.
Arrange pineapple slices in pan; place cherries in centers of slices.
Prepare cake mix according to package directions in Classic Batter Bowl. Slowly pour batter over pineapple.
Microwave, covered, on HIGH 8-10 minutes or until center is firm and springs back when pressed.
Remove pan from microwave. Immediately invert cake onto Large Grooved Cutting Board or serving platter.

Yield:

12 servings

Nutrients per serving:

Calories 330, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 1 g, Protein 3 g

Cook's Tips:

To prepare this recipe in a conventional oven, preheat oven to 350°F (180°C). Prepare recipe as directed in Steps 1, 2 and 3. Bake, uncovered, 28-30 minutes. Remove from oven and invert as directed in Step 5.