Pineapple Upside-Down Cake VII Best Dishes

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Pineapple Upside-Down Cake VII

"This pineapple upside down cake is made in an iron skillet. It's brief, clean and so stunning."

Ingredients :

• half of cup butter
• 1 half of cups brown sugar
• 1 (20 ounce) can sliced pineapple
• 10 maraschino cherries
• 1 (18.25 ounce) bundle white cake blend

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H5M

• Melt the butter over medium high warmness inside the iron skillet. Remove from the heat and sprinkle the brown sugar lightly to cowl the butter. Next, set up pineapple earrings round the lowest of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake blend as directed by the manufacturer, replacement some of the pineapple juice for some of the liquid inside the guidelines. Pour the batter over the pineapple layer.
• Bake as directed through the cake blend guidelines. Cool for 10 minutes, then cautiously flip out onto a plate. Do not allow the cake cool too much or it will be stuck to the pan.

Notes :

• Reynolds® Aluminum foil can be used to hold meals moist, prepare dinner it evenly, and make smooth-up less difficult.

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