Quick Pineapple Upside Down Cake
By Sherry Silver
1 Box Cake Mix (Pineapple, White, Yellow or Cherry)
1 Small Can Pineapple Rings
1 Small Jar Marichino Cherries
1/3 Cup Canoloa Oil
1 Cup Water
1 Stick Butter
1/2 Cup Firmly Packed Brown Sugar
In a small saucepan, melt butter and brown sugar. Pour into ungreased bundt pan. Yes not floured or greased!
Slice pineapple rings in half. Arrange pineapple rings with enough cherries to be pretty in the bottom of the pan. Pour in pineapple juice from the can.
Mix cake mix, water, oil and eggs until thick and creamy. Pour into pan, covering fruit.
Bake in preheated 350 degree over for 37 to 43 minutes, testing doneness with a toothpick. Ovens vary. Leave it in until the toothpick comes out clean.
I had to throw the last piece of this cake away because I couldn't stop eating it! It is delicious!