Pineapple Upside Down Cake

SERVINGS 9

INGREDIENTS

1. 1 lb. Conestoga® Sweet Cream Pancake and Waffle Mix
2. ¼ cup Butter
3. ¼ cup Brown sugar
4. 1 20 oz. can Pineapple slices (rounds)
5. 1 ½ cup Cool water
6. 2 Eggs, beaten
7. ¼ cup Oil

INSTRUCTIONS

1. Heat oven to 300°F. Put butter in cake pan and place in oven for 1-2 minutes to melt. Spray the sides of the pan with oil to coat.
2. When butter is melted remove from oven and sprinkle brown sugar evenly on bottom of pan.
3. Place the pineapple rings on the bottom of the pan.
4 Prepare the Sweet Cream Pancake Mix batter with eggs and oil per package directions for waffles.
5. Bake in 350°F (325°F convection) oven for 30-35 minutes until golden brown and pick inserted in center comes out clean.
6. Cool on rack for 5 minutes, then using a paring knife, release all edges from the side of the pan. Invert cake onto sheet tray or serving platter (leave the pan inverted for a few minutes to transfer juices to the cake).
7. Pour batter over pineapple rings evenly in the cake pan.

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