Make This NOW!

Disclaimer: mine is not as pretty as it could be because Tony doesn't like cherries so this one was plain jane but still DELICIOUS!

Ingredients:

1 box Duncan Hines Yellow Cake Mix

1 1/3 cup Pineapple Juice

1/3 cup Vegetable Oil

3 large Eggs

1 Tablespoon Vanilla

2/3 cup butter

1 2/3 cup brown sugar

1 (20 oz) can Sliced Pineapple

Maraschino Cherries

Preheat oven to 350.

In a small sauce pan melt the butter.

Pour the butter into into a 9 x 13 pan and sprinkle the brown sugar over the melted butter.

Arrange the pineapple slices in the pan in nice little neat rows. Add 1 cherry in the middle of each pineapple slice.

In a mixer bowl, mix cake mix, pineapple juice, oil, eggs and vanilla on medium speed for about 2 minutes.

Pour the cake batter into the pan over the pineapple.

Bake for 30-45 minutes or until a toothpick comes out clean.

Let cook in the pan for 5 minutes. Invert onto your serving dish.

DIG IN!

This was so moist and wonderful! The last time I had pineapple upside down cake was immediately after I delivered Emmy and it was hospital-cooked. I was determined to have it again without having to go through childbirth for it! If you make it, let me know how it turns out! :)