Pineapple Upside Down Cake
A quicker version of a traditional yummy dessert.
Prep Time: 20 minutes
Bake Time: 35 to 40 minutes
Yield: 1 (13 x 9-inch) cake
1/4 cup butter OR margarine, melted
1/3 cup brown sugar
1/2 cup Karo® Light OR Dark Corn Syrup
10 to 12 slices pineapple, well-drained
10 to 12 maraschino cherries (optional)
1 package (15.25 ounces) yellow OR white cake mix, plus ingredients specified on package
Whipped cream (optional)
Preheat oven according to directions on cake mix package.
Mix butter, brown sugar and corn syrup in bottom of 13 x 9-inch baking pan. Arrange pineapple slices on mixture. Heat in oven 15 minutes.
Meanwhile, prepare cake batter according to directions on package. Remove pan from oven. Place cherries in middle of pineapple slices, if desired. Pour cake batter carefully over fruit.
Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Carefully invert cake onto serving platter. Let stand 1 minute; remove pan. Serve warm. Top with whipped cream, if desired.