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Quick-and-Easy Pineapple Upside-Down Cake

2 Ratings
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Serves: 12

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All you need:

  • 1/2 c. Hy-Vee butter, melted
  • 3/4 c. packed Hy-Vee brown sugar
  • 1 (20 oz) can Hy-Vee pineapple slices in juice
  • 1 (6 oz) jar Hy-Vee maraschino cherries
  • 1 (18.25 oz) Hy-Vee yellow cake mix
  • 1/3 c. water
  • 1/3 c. Hy-Vee vegetable oil
  • 3 Hy-Vee eggs

All you do:

  1. Lightly grease a 9-by-13-inch baking pan.
  2. Mix melted butter and brown sugar and spread evenly in bottom of pan.
  3. Drain pineapple slices, reserving juice, and arrange over sauce.
  4. Drain maraschino cherries and place cherry pieces in between pineapple slices in the pan.
  5. Mix the yellow cake mix, pineapple juice, water, vegetable oil and eggs in a mixing bowl on low speed until combined. Beat on medium speed for 2 minutes. Pour over fruit in pan.
  6. Bake at 350 degrees for 40 minutes, or until a toothpick inserted in center comes out clean.
  7. Let cool in pan for 10 minutes, then invert onto a serving tray.

Daily Values:

8% vitamin A 8% calcium
8% vitamin C 8% iron

Nutrition Facts per serving:

Calories: 410 Protein: 3g
Carbohydrate: 61g Saturated Fat: 8g
Cholesterol: 75mg Sodium: 400mg
Dietary Fiber: 1g Sugars: 45g
Fat: 18g Trans fats: 0g
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