Easy Pineapple Upside Down Cake

EASY PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS

3 large eggs
1/2 c. water
8 maraschino cherries, stems removed
4 slices pineapple, halved
1/2 c. packed light brown sugar
1/3 c. vegetable oil
1/2 c. pineapple juice pineapple juice
1/4 c. butter, melted
1 box yellow cake mix
Cooking spray, for pan

DIRECTIONS :

First, I Preheat Oven to 350° and grease a bundt pan (politely) with cooking spray. In a medium bowl, whisk collectively melted butter and brown sugar, then pour the mixture into the bottom of the bundt pan.

Put split pineapple rings and cherries around the bottom of the pan, rotating between each.

Next, In a large bowl, whisk together cake mix, vegetable oil, pineapple juice, water, and eggs. Empty batter over pineapples and cherries. Bake until a toothpick comes out clear, Approx about 35 minutes.

Let the cake cool less than 10 minutes in the pan, then slide a knife (or a small offset spatula) around the edges and center to release the cake from the pan. Invert cake onto a serving tray.

Serve heated or at room temperature, slicing cake between pineapples.

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How to make Easy Pineapple Upside Down Cake

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