CLASSIC PINEAPPLE UPSIDE DOWN CAKE

Vous aurez besoin

• 475 mL Butter
• 1,080 mL Brown Sugar
• 2,720 mL DOLE^® Crushed Pineapple in Juice
• 2,720 mL DOLE^® Pineapple Slices in Juice, drained
• 400 mL Maraschino Cherries
• 4,536 Yellow Cake Mix

Méthode

1. Mix brown sugar and butter together. Spread in eight 2-inch deep half hotel pans.
2. Spread about 1-1⁄3 cups pineapple evenly over sugar mixture into each pan.
3. Place about ¼ cup cherries in centres of pineapple slices or among the crushed pineapple.
4. Prepare cake according to package directions, however use reserved pineapple juice (adding water if needed) to equal water quantity called for on package.
5. Divide batter equally between pans.
6. Bake in convection oven at 325ºF/165°C for 42 to 47 minutes, or until cake is done.
7. Cool Cut each cake pan into 12 pieces.
8. Lift out slice, turning over onto plate so pineapple is on top.