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12" Skillet


Pineapple Upside-Down Cake

1/2   cup butter or margarine
1   cup packed brown sugar
1   can (20 ounces) pineapple slices, undrained
5   maraschino cherries, drained and halved
1/2   cup chopped nuts
1   package (18.25 ounces) yellow cake mix
3   eggs
1/3   cup vegetable oil
1   cup thawed, frozen whipped topping
  1. Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.
  2. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
  3. Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.
  4. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings

Nutrients per serving: Calories 470, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 62 g, Protein 4 g, Sodium 350 mg, Fiber 2 g