PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS
1 can Pineapple rings (reserve juice)
1/2 cup Golden Raisins/Currants
      Optional - Pecans, Dried Cranberries
2 Tbs Butter/Margarine
1/2 tsp Cinnamon
 
1/3 cup Dark Brown Sugar
1/4 cup Maple Syrup
2 Tbs Pineapple Juice

1 box Jiffy Yellow Cake Mix
2 tsp Baking Powder
1/2 cup liquid (Pineapple Juice reserve + water)
1 Egg

DIRECTIONS

• Preheat oven to 350 degree F.
• Butter the bottom of a quiche dish.
• Arrange pineapple rings on bottom of quiche dish.
• Add and arrange any additional fruit (cherries, raisins, pecans, etc...)
• Sprinkle the fruit lightly with cinnamon.
• In a separate bowl, combine brown sugar, syrup and pineapple juice, and whisk.
• Pour glaze to cover the pineapples and fruit.
• Make cake according to Jiffy mix, using reserved pineapple juice in the water total.
• Pour cake batter over the fruit and glaze.
• Bake in 350 degree F oven for 30 minutes.
• Remove from oven and set to cool. Run a knife around the outside of the cake.
• Invert on a plate. Carefully remove the quiche dish.
• Let cake sit for 10 minutes prior to serving.

SERVING SUGGESTIONS:
Serve with whipped cream or a scoop of ice cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4-6

DavidLee Recipes © 2011