Pineapple Upside-Down Cake

Classic pineapple upside-down cake made in a 9x13-inch pan with buttery brown sugar topping, pineapple slices and cherries, and an easy cake-mix batter. Serve warm with whipped topping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Spray a 9x13-inch pan with baking spray. Pour melted butter in pan and sprinkle with brown sugar. Arrange pineapple slices and cherries on top of brown sugar.

Step 2

Beat cake mix, water, oil and eggs in large bowl with an electric mixer on low speed until moistened, 30 seconds. Beat on medium speed for 2 minutes. Pour over pineapple and cherries in pan.

Step 3

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Step 4

Cool cake on wire rack for 5 minutes. Invert cake onto serving platter. Drizzle any remaining pan juices over cake. Serve warm or cool. Cut into squares and serve with Reddi-wip.