Preheat oven to 350°. Stir brown sugar and butter together. Reserve pineapple juice from can, set aside. Arrange pineapple slices over sugar in 9x13 pan. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
Add enough water to pineapple juice to make 1 1/3 c. liquid. Combine cake mix, juice/water, eggs, and oil in mixer. Whisk all together until smooth. Pour over pineapple.
Bake 35-40 minutes or until toothpick comes out clean. Let cool 5 min.
Carefully loosen edges of cake. Invert onto larger serving plate. Let cool and serve.
Originally Submitted
3/11/2011
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