Pineapple Upside-Down Cake

Pineapple Upside-Down Cake for a stone baker

Ingredients:
1/2 cup butter or margarine (1 stick)
1 cup packed brown sugar
1 or 2 cans (20 oz) pineapple slices
Maraschino cherries
1/2 cup chopped nuts
1 package Supreme Pineapple Supreme Cake Mix
3 eggs
1/3 cup vegetable oil
optional: 1 container thawed, frozen whipped topping

Directions:
Place 1 stick butter (1/2 cup) in the baker, place in microwave for about a minute to melt butter.

Add 1 cup brown sugar (packed) to the butter in the baker and stir til blended.

Drain 1 or 2 (20 oz)cans pineapple. Regardless of how you drain the pineapple, retain the juice for the cake mix.

Arrange pineapple slices over the sugar mixture. I placed them all around the outside and two in the center which overlapped the ones on the sides..Then place two maraschino cherries, drained in center of pineapple slices or place one cut in half-putting both halves in the center.

Then using a food chopper, chop 1/2 cup of pecans and then pour these over pineapple slices.

Add enough water to pineapple juice to make 1 1/3 third cups of liquid if you use 1 can of pineapple. (or if you use 2 cans like I do, I use all pineapple juice)

Combine Pineapple Supreme Cake Mix, the liquid, 3 eggs, and 1/3 oil in mixing bowl; whisk until well blended and smooth. Pour over fruit mixture in baker.

Bake uncovered in microwave 13 minutes in newer microwaves or in my case 15 minutes in the older microwaves (they don’t get as hot as quick)

Cool 5 minutes.

Then invert onto large, heat-safe serving plate. I prefer an oval platter, using the oven pads. Once inverted, there is sometimes sugar/butter mixture left in bottom of baker, I use a skinny scraper to rub the left over mixture around the outer edging of the cake.

optional: when cooled, pipe whipped topping around the edge of the cake.

Yields 12 servings or 24 sample slices

I used a bread knife cutting the cake in half lengthwise–the oval shape–
then I cut slices so the cake goes further in crowds

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