1 stick butter or margarine
1 cup light brown sugar
1 can pineapple rings
8–12 maraschino cherries
¼ cup crushed pecans (optional)
1 box yellow cake mix
In a 9 x 13-inch pan, melt the butter or margarine. Add the light brown sugar, and allow to melt.
Arrange pineapple slices in the pan, and place a maraschino cherry in each of the holes in the pineapple rings. Sprinkle the crushed pecans over the pineapple slices.
Prepare the yellow cake mix as printed on the box, replacing some of the water with pineapple juice.
Pour cake batter over brown sugar and pineapple.
Bake according to the directions, until an inserted toothpick comes out clean.
Loosen cake around the edges, place a plate or serving tray over the cake, and turn the cake over.
Allow to cool before serving.
- •The Cookbook has other pineapple upside-down cake recipes.