Easy Pineapple Upside-Down Cake

Ingredients

• Butter

  Unsalted

  ¼ cup or 57g

• Brown sugar

  1 cup packed or 220g

• Pineapple

  Canned, water pack, solids and liquids

  1 ¼ can (15 oz) or 532g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  6 oz or 170g

• Yellow cake

  Dry mix, regular, enriched

  1 package (18.50 oz) or 517g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Egg

  Whole, fresh eggs

  3 large or 150g

Directions

1. Heat oven to 350F (325F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
4. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
5. Recipe by: By (source: https://www.bettycrocker.com/recipes/easy-pineapple-upside-down-cake/)