The Prettiest Pineapple Upside-Down Cake

Ingredients

• Cake

  • 1/4cup butter, melted
  • 1/2cup packed brown sugar
  • 12canned pineapple rings
  • 12maraschino cherries
  • 1box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1cup pineapple juice
  • 1/2cup vegetable oil
  • 3eggs

• Whipped Cream Topping

  • 1cup heavy whipping cream
  • 1/4cup granulated sugar
  • 1/2teaspoon vanilla
  • 1/4cup chopped walnuts, if desired
  • Additional maraschino cherries, if desired
  •  

    Directions

    • 1Heat oven to 350°F.
    • 2Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
    • 3In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
    • 4Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
    • 5In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
    • 6Refrigerate 30 minutes to firm up before serving.