Pineapple Upside-Down Cake for the Deep Covered Baker
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Pineapple Upside-Down Cake for the Deep Covered Baker Preparation
Place 1 stick butter (1/2 cup) in the deep covered baker, place in microwave for about a minute to melt butter.
Add 1 cup brown sugar (packed in easy adjustable measuring cup) to the butter in the baker and stir til blended using small bamboo spoon.
Drain 1 (20 oz)can pineapple, retain the juice for the cake mix.
Arrange pineapple slices over the sugar mixture. I placed them all around the outside and two in the center which overlapped the ones on the sides..Then place two maraschino cherries, drained in center of pineapple slices or place one cut in half-putting both halves in the center.
Then using food chopper, chop 1/2 cup of pecans and then pour these over pineapple slices.
Add enough water to pineapple juice to make 1 1/3 third cups of liquid using the easy read measuring cup in you use 1 can of pineapple. (or if you use 2 cans like I sometimes do, I use all pineapple juice)
Combine Pineapple Supreme Cake Mix, liquid in easy read measuring cup, 3 eggs, and 1/3 oil using same easy read measuring cup in Classic batter bowl or medium stainless mixing bowl; whisk with small stainless steel whiskuntil well blended and smooth. Pour over fruit mixture in deep covered baker.
Bake in microwave 15 minutes (microwaves varies--so you might need less time)
Cool 5 minutes.
Then invert onto large, heat-safe serving plate. I use the oval dots platter using the oven pads. Once inverted, there is sometimes sugar/butter mixture left in bottom of baker, I use the skinny scraper or the small mix 'n scraper to rub the left over mixture around the outer edging of the cake.
optional: when cooled, pipe whipped topping around the edge of the cake usingthe easy accent decorator.
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