Thanksgiving Dessert Recipe: Pineapple Upside Down Cake

Becky Rivera of New Bedford shared with us a recipe for a popular Holiday dessert with her family. Thanks Becky!

Pineapple Upside Down Cake

Ingredients:
1 bunt pan
1 stick butter
1 can of pineapple slices
1/2 cup of brown sugar
1 jar of maraschino cherries
1 can of Pam spray butter flavor
1 box of Duncan Hines Moist Yellow Cake Mix

To do: Preheat oven at 350 degrees
Melt the stick of butter in the microwave then pour it into the bunt pan. add the brown sugar so that it melts in the butter. Put the Pineapple slices on top of the melted butter and brown sugar with one maraschino cherry in the center of each pineapple ring.
Mix Cake per box directions, replacing oil with applesauce. Mix well then pour cake mix into the bunt pan and place in the oven at 350 degrees for 35-45 minutes (depending on pan). Take out, let cool and serve on Cake platter.

Enjoy a Rich Moist buttery pineapple upside down cake!