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Quick Pineapple Upside-Down Cake

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.

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

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