Monday, February 15, 2010

Pineapple Upside-Down Cake

1 (20 oz.) can sliced pineapples in syrup
1/4 cup butter
2/3 cup packed brown sugar
10 maraschino cherries
1/4 cup chopped walnuts, pecans, or nut of your choice
1 (16 oz.) package pound cake mix

Drain the pineapple and reserve the syrup. In a 10" or 12" cast iron skillet, melt the butter over medium heat. Add the brown sugar to the butter and stir until dissolved, then remove from heat. Arrange the pineapple slices in the sugar mixture, placing a cherry in the center of each slice and sprinkling the chopped nuts in the remaining spaces. Prepare the cake mix according to the package directions, using the reserved pineapple syrup in place of milk. Pour the batter over the pineapple in the skillet and bake in a pre-heated oven at 350 degrees for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 to 10 minutes, then loosen the edges and invert onto a serving plate.

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