Pineapple Upside-Down Cake

My sister and I make my mom pineapple upside-down cake for her birthday every year. And ever since I was little, I remember her saying homemade can never be beat by a box mix. But ever since giving this recipe a try, this is the one we stick with every year. We just make sure to stir in extra love to make up for Betty Crocker’s helping hand. ūüôā
  • 1¬†cube¬†butter, more, not less
  • 1¬†cup¬†brown sugar
  • 1¬†can¬†pineapple
  • cherries
  • ¬Ĺ¬†cup¬†nuts, chopped
  • 1¬†box¬†cake mix, any flavor but chocolate

Drain pineapple and save juice. In frying pan, preferably an iron skillet, melt butter. Stir in brown sugar. Lower heat, cook and stir until smooth. While still hot, place pineapple slices in a circle in pan. Be sure to have 1 slice in the center. Place cherry halves around pan. Sprinkle chopped nuts over all and remove from heat. Allow to set. Mix cake according to package directions, using 1/2 water and 1/2 pineapple juice for liquid. (If recipe calls for 1 2/3 cups liquid total, then add 1/3 and 1/2 cup of pineapple juice and 1/3 and 1/2 cup of water.) Pour batter into skillet. Bake at 350¬į for 45 minutes.

Notes:¬†I use Banana Nut Cake Mix –¬†French Vanilla Moist Deluxe also good.¬†Flip cake out onto dish before cooled, let sit a couple minutes, gently edge around pan with a knife, then flip onto dish.

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