Ms. Jenny’s Pineapple Upside Down Cake

My good buddy Milton, from the US of A, kindly shared another of his mom’s recipes along with the photo above. Unfortunately we can’t get the cake mixture in the UK, as far as I am aware, but it did get us thinking and it inspired BBC2 to come up with a recipe we could make…Thank you Milton and Ms. Jenny! We will post that recipe next😃

INGREDIENTS
1 Box of Duncan Hines Signature Pineapple Supreme Cake Mix
1 cup of pineapple juice (from canned pineapple slices), this is to replace 1 cup of the liquid requested by the cake mixture (not in addition to)
3 large eggs
1/3 cup of vegetable oil
1/2 stick butter (melted)
12 pineapple slices (28-0z can)
6 cherries (halved)
1 and 1/2 cups of brown sugar

DIRECTIONS
Preheat oven to 350 degrees
Prepare cake mix according to package directions; add 1 cup of pineapple juice, instead of 1 cup of liquid requested and mix well
Spray a 9X13 pan with non-stick cooking spray; pour melted butter in bottom of the cake pan, then spread 1 cup of brown sugar over the bottom, use more if needed to cover the bottom of pan entirely; next place pineapple rings in three rows of four; next take cherry halves and place one by one in center of each pineapple ring; then pour cake batter into pan; bake at 350 according to package directions (30-35 minutes) until inserted toothpick pulls out clean
Remove from oven; allow to cool for up to 20 minutes. Flip cake pan over onto a cake plate or a piece of cardboard covered with aluminum foil.
Enjoy!