Easy Pineapple Upside Down Cake

My sister texted me and asked if I make a cake for my brother in love for his birthday this year. I had never made one, but I got online to search and search for some tips and tricks. I wanted to do a cake that was quick and easy but still very flavorful.

Ingredients

• 1/4 cup butter or margarine

• 1 cup packed brown sugar

• 1 20 oz can pineapple slices in juice, drained, juice reserved

• 1 cup pineapple juice

• 1 6 oz jar maraschino cherries without stems, drained

• 1 box yellow cake mix

• 1 TBSP vegetable oil and eggs called for on cake mix box

• Baking spray

Looking for a tasty easy cake that everyone would surely love check it out below.

Instructions

• Heat oven to 350°F (325°F for dark or nonstick pan).

• In bundt pan, melt butter in oven.

• Spray with baking spray

• Sprinkle brown sugar evenly over butter.

• Arrange pineapple slices on brown sugar, next place a cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

• Make cake batter as directed on box, substituting pineapple juice mixture for the water.

• Pour batter over pineapple and cherries.

• Bake 30 minutes or until toothpick inserted in center comes out clean.

• Immediately run knife around side of pan to loosen cake.

• Place heatproof serving plate upside down onto pan; turn plate and pan over.

• Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes.

• Serve warm or cool. With some vanilla ice cream is my fav

• Store covered in refrigerator.

- Thai