Pineapple Upside Down Cake
1/4 cup butter or margarine
2/2 cup brown sugar, packed 1 can (8 1/2 oz.) pineapple
slices, drained & cut in halves Maraschino cherries Pecan
halves 1 pkg. Betty Crocker yellow cake mix
Heat oven to 350 degrees. Melt butter over low heat in 9
inch layer pan. Sprinkle brown sugar evenly over butter.
Arrange pineapple halves, cherries and pecans over sugar
mixture. Prepare cake mix as directed on package. Pour
half the batter (about 2 1/2 cups) evenly over fruit in
pan. Bake 35 to 45 minutes or until 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. 9 servings. Bake remaining batter in 8
or 9 inch layer pan as directed on package. Use as desired
or freeze.
NOTE: You can substitute 1 can (17 ounces) of either
apricot halves or sliced peaches, drained for the
pineapple.
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