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Classic Pineapple Upside-Down Cake


  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 can pineapple slices, drained, with juice reserved
  • 5 maraschino cherries, drained and halved
  • 1/2 cup chopped nuts
  • 1 package yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup thawed frozen whipped topping


Preheat oven to 350 degrees F. Melt butter in 12 inch nonstick ovenproof skillet over low heat. Remove from heat; stir in sugar. Arrange pineapple slices over sugar mixture. Place cherry half, rounded side down, in center of each slice; sprinkle with nuts.

Add enough water to reserved pineapple juice to measure 1 1/3 cups; pour into large mixing bowl. Add cake mix, eggs and oil; beat at medium speed of electric mixer until well blended. Pour over fruit in skillet.


Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edge of cake with knife; invert onto serving plate. Cool slightly. Decorate by piping whipped topping around edge of cake, if desired.

By Robin from Washington, IA


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