Pineapple Upside Down Cake
1 box pineapple supreme cake mix 1 can Dole sliced pineapple in syrup 1 small jar cherries 8 ozs
light brown sugar pecan halves
1/2 cup butter Pam spray
Drain pineapple. Reserve liquid. Mix cake mix according to package, except use pineapple juice
instead of water. Set aside after mixing well. Spray deep 9" cast iron skillet with Pam(or any other
vegetable spray). Spread butter over bottom and 1/2 in. up sides of pan. (Use more if necessary)
Place pineapple slices in bottom of pan in single layer. I can place 7 in my pan. Place cherries in
centers of pineapple slices and around anywhere there is space. Do not place fruit or nuts on top of
each other. Place nuts as desired. Sprinkle light brown sugar over fruit and nuts. Completely cover
the fruit with the sugar. Gently pour cake mix over brown sugar. Bake in 375* oven (or as directed
on package) until cake test done. Usually 40 minutes. Let cake rest 1-2 minutes. Then turn over onto
cake plate.
Delicious hot or cold. This is so close to a homemade cake from scratch as they get. Dorothy GA
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