Pineapple Upside-Down Cake

Ingredients:
1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20 oz.) can pineapple slices in juice
Water
Maraschino cherries, halved and drained
3 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 cup Crisco® Pure Vegetable Oil
OR Crisco® Pure Canola Oil
Whipped cream (optional)


Preparation Directions:
1.HEAT oven to 350°F. Place butter in 13 x 9-inch baking pan. Heat in oven until melted. Sprinkle with brown sugar.
2.DRAIN pineapple, reserving juice. Add water to juice to make 2 cups. Set mixture aside. Cut pineapple slices in half. Arrange slices on top of brown sugar, in 3 rows of 6, placing a half cherry in front of each slice. Combine reserved juice mixture, pancake mix, sugar, vanilla and oil in medium bowl. Mix until smooth. Pour over fruit in pan.
3.BAKE 33 to 37 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert cake onto serving plate. Serve warm with whipped cream, if desired.
Yield: 18 servings
Prep Time: 15 min
Cook Time: 37 min

Nutritional Information Per Serving:

Serving Size (1/18), Calories 190 (Calories from Fat 60), Total Fat 7g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 5mg, Sodium 330mg, Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 19g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 6%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.


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