easy n wonderful pineapple upside down cake |
1 cup packed brown sugar |
1 can ring pineapple, 20 ounce |
1 can crushed pineapple, 20 ounce |
maraschino cherries |
1/2 cup ground pecans |
2/3 cup butter (i use no trans-fat margarine) |
1 boxed yellow cake mix |
melt the butter and blend with the brown sugar, smooth into the bottom of a 9x13 baking dish, lightly sprayed with pam. |
arrange pineapple rings onto bottom of pan. |
place a cherry in the center of the ring. |
sprinkle with the pecans. smooth the crushed pineapple over all. |
make cake according to box. |
spread batter over pineapple mixture. |
bake at 350 degrees for 40-60 minutes. |
oven temperatures vary. |
use toothpick test. |
when done immediately invert onto plate. |
(if desired)serve with whipped cream. |
if it looks like it's browning too much, lower temperature to 325 degrees. |
