Pineapple Upside Down Cake

The juice from the pineapple can be used in the cake batter in place of all or part of the water.

Serves 12

1/4 cup butter, melted

2/3 cup packed brown sugar

1 (20 oz) can pineapple rings

1 (20 oz) can crushed pineapple

1 package yellow or pineapple cake mix

3 eggs

1 cup mayonnaise

1 cup water

1. Preheat oven to 350 F. Spread the butter in teh bottom of a 9x13 pan or a 10-inch round pan. Sprinkle with the brown sugar. Place pineapple rings over the brown sugar. Sprinkle crushed pineapple crushed pineapple over pineapple rings.

2. Prepare cake batter according to directions, except use 3 eggs, 1 cup of mayonnaise for the oil and only 1 cup water. Pour batter into pan. Bake in preheated oven for 35-45 minutes or until knife inserted in center comes forth clean. Place a serving dish over pan and carefully flip pan. Tap pan a few times with a knife. Carefully life off pan.

Adapted from Rosine's Cuisine by Renee M Davi