Pineapple Upside Down Cake

I made the best cake. Seriously. It's really good. It's a compilation of several different recipes, mainly used as reference.

Horrible flash photography free of charge. =)

Pineapple Upside Down Cake:

Ingredients:
1 box of yellow cake mix (I used Duncan Hines)
16 oz of Ginger Ale (I used diet)
1 1/3 c. of brown sugar, packed
1/3 c. water
1 & 1/2 tsp of vanilla
1/4 c. butter (1/2 a stick) diced
1 can of Pineapple slices
Maraschino Cherries (However many you want to use)


Directions:

Preheat the oven to whatever the box of cake mix says (Mine said 350* F)

Grease a 9"X13" baking dish.

In a pan on the stove top, combine the brown sugar and water. Bring to a boil over medium to medium high heat, boil for approx. 5 minutes.

Add the butter.

Stir the butter in until it's melted. Turn off the heat and stir in a 1/2 tsp of vanilla.

Pour the caramel into the greased pan and arrange the pineapple slices in a manner that pleases you. Apply the maraschino cherries in a similar manner.


Empty the contents of the Yellow cake mix into a large bowl. Add the ginger ale and 1 tsp vanilla. Stir to combine. The batter will be very lumpy. It's okay, don't worry about it.

Pour the batter over the caramel/pineapples carefully and spread to even out.



Bake until a toothpick inserted in the center comes out clean (About 40 minutes).

Cool for at least 10 minutes.

Turn out (I didn't try to do this as I don't have a platter big enough).

EAT IT!!



Servings: Approx. 12







Nutritional Info (If you care):

Per serving:

• Calories: 341.0

• Total Fat: 6.9 g
• Cholesterol: 10.4 mg
• Sodium: 299.5 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 0.6 g
• Protein: 2.1 g

Values calculated using http://www.sparkpeople.com