Skinny Pineapple Upside-Down Cake

Name: Skinny Pineapple Upside-Down Cake
Prep time: 10 min
Total time: 1 min
Ingredients: 1/2 cup packed brown sugar; 9 slices pineapple in juice (from 20-oz can), 1/4 cup juice reserved; 9 maraschino cherries without stems; 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1/3 cup canola oil; 1 1/4 cups 1% milk; 1 egg

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Prep Time: 10 minutes

Total: 1 hours, 10 minutes

Servings: 9

Cost: $4.27 /serving

Author : Betty Crocker Kitchens

Ingredients

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1/2 cup packed brown sugar9 slices pineapple in juice (from 20-oz can), 1/4 cup juice reserved9 maraschino cherries without stems1 box Betty Crocker™ Super Moist™ yellow cake mix1/3 cup canola oil1 1/4 cups 1% milk1 egg

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Instructions

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Step 1

Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.

Step 2

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Step 3

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.