Serves 8

Easy Pineapple Upside Down Cake


1 can (20 oz.) DOLE® Pineapple Slices
1/4 cup butter, melted
2/3 cup packed brown sugar
Maraschino cherries
2 340g packets of Edmonds Golden Butter Cake Mix
1 25cm cake tin


Line and grease 25cm cake tin.

Drain pineapple slices; reserve 3/4 cup juice.

In a bowl, mix together melted butter and brown sugar. Pour into lined cake tin.

Arrange pineapple slices on top of sugar mixture. Place a cherry in the center of each pineapple slice.

Prepare cake mix according to package directions, replacing some of the liquid with reserved 3/4 cup juice that is needed to prepare the batter. Pour batter evenly over pineapple.

Bake at 170ºC for 40 - 45 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen edges and invert onto serving platter.