How to prepare the easy pineapple cake

Easy pineapple cake :

• 1/2 cup butter (for topping)
• 2/3 cup packed sugar
• 9 slices pineapple from 14-ounce can, drained
• 9 maraschino cherries 9 without stems (optional)
• 1 Betty Crocker™ Super Moist™ yellow ready-mix
• 1 1/4 cup water (for cake mix)
• 1/2 cup butter, melted (for cake mix)
• 3 eggs (for cake mix)
• Whipped cream for garnish, if desired

Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.

Remove from oven and sprinkle with sugar.

Arrange pineapple rings over sugar. Place cherry in center of each pineapple ring.

Prepare ready-mix with water, 1/2 cup melted butter and eggs keep with package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use partner as desired (bake separately or use in second upside-down cake recipe).

Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate the opposite high over pan; turn plate and pan over. Leave pan over cake some minutes so sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.