1/4 c Butter or margarine
1/2 c Brown sugar (packed)
1 cn (8 1/2 oz) pineapple
-slices, drained & cut into
-halves
Marshino cherries
Pecan halves
1 pk Yellow cake mix
Heat oven to 350*. Melt butter over low heat in layer pan, 9 x 1 1/2″.
Sprinkle brown sugar evenly over butter. Arrange pineapple halves,
cherries, & pecans over sugar mixture. Prepare cake mix as directed on
package. Pour half the batter**** ( about 2 1/2 C) evenly over fruit in
pan. Bake 35 to 45 minutes or until wooden toothpick
inserted in center comes out clean. Invert at once onto serving plate.
Leave pan over cake a few minutes. Serve warm, plain or with whipped cream.
**** Bake remaining batter in 8 or 9″ layer pan as directed on package. Use
as desired or just freeze for later date. ( I just usually make a second
pineapple upside down cake at the same time, just double the above
ingredients except for the cake mix).
Yields
1 Servings