Pineapple Upside-Down Cake
Ingredients:
|
| 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 |
Directions:
| 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. |
| 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. |
| 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. |
| 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
