Easy Pineapple Upside Down Cake
From: The Saturday Evening Pot:
Ingredients:
1/2 cup butter
1 1/2 cups brown sugar
1 20-ounce can pineapple chunks
10 maraschino cherries
1 (18.25-ounce) package yellow cake mix (we used gluten-free)
Cooking Directions:
Melt butter over medium-high heat in iron skillet. Remove from heat and
sprinkle brown sugar evenly to cover butter. Arrange pineapple chunks
and cherries around bottom of pan, one layer deep, as desired.
Prepare cake mix as directed by manufacturer, substituting some of
pineapple juice for some of liquid in directions. Pour batter over
pineapple/cherry layer. Bake as directed by cake mix directions. Cool
for ten minutes, then carefully turn onto a plate. (NOTE: Do not let
the cake cool too much or it will stick to the pan.)
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