In honor of my birthday this Sunday, and because Hillary has once again requested it, I'm posting the best Pineapple upside Down Cake recipe ever. I can't make this without thinking of my Grandpa. It was his favorite, and we had it every year.
Pineapple Upside Down Cake
1/2 - 3/4 cup walnuts (optional, I don't use them because my nephew is allergic)
1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
5 maraschino cherries, drained and halved
1 package yellow cake mix (I use pineapple cake mix)
1/3 cup vegetable oil
12 oz. Cool Whip, thawed (if you like to top yours)
Preheat oven to 350. Chop nuts (if using them); set aside. Melt butter in a pan over low heat. Remove from heat. Stir in brown sugar until well blended. Drain pineapple, reserving juice; set aside. Move butter/ brown sugar mixture to the bottom of a greased or non stick cake pan. Arrange pineapple slices over mixture. Place a cherry half in center of each pineapple slice. Sprinkle with nuts (once again, if you want them). Add enough water to reserved pineapple juice to make1 1/3 cups liquid. In bowl, combine cake mix, liquid, eggs, and oil; whisk until well blended and smooth. Pour over fruit mixture. Bake 35-40 minutes, or until cake tester inserted in center comes out clean. Remove; cool 5 minutes. Carefully loosen edges of cake; invert onto large, heat-safe serving plate. Cool slightly. Serving warm is best in my opinion.
Hope you all love it as much as I do!!