Pineapple Upside-down Cake
¼ cup butter or margarine
½ cup brown sugar
1 (8.5 oz.) can sliced pineapple, drained
Cherries and pecans, optional
Yellow cake mix or Dinette Cake batter
Heat oven to 350°. Melt butter over low heat in round 8 inch or 9 inch layer pan. Sprinkle the brown sugar evenly over butter. Arrange pineapple slices neatly on brown sugar. Add cherries and pecans if you want. Prepare cake batter and pour evenly over the fruit. Bake 35 to 45 minutes or until toothpick inserted in center of cake comes out clean. Invert immediately onto plate. Leave pan over cake several minutes before lifting it off. Serve cake warm and, if desired, with whipped cream or ice cream.
Becky's Note: Yum. This has to be one of my top 10 favorite flavors. The combination of butter, pineapple and brown sugar. Yum.
You have me drooling. I will have to make this recipe sometime this week.
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