Pineapple Upside-Down Cake
1/2 c. butter or margarine
1 c. packed brown sugar
1 20-oz. can pineapple slices, undrained
10 maraschino cherries, rinsed and patted dry
1/2 c. chopped pecans
1 pkg. pineapple cake mix
1/3 c. unsweetened applesauce
Preheat oven to 350 degrees. Melt butter in 12-inch skillet over low heat. Remove from heat; stir in brown sugar until well blended.
Drain pineapple; reserve juice and set aside. Arrange pineapple slices over sugar mixture; place a cherry in center of each slice. Sprinkle nuts over pineapple.
Add enough water to reserved pineapple juice to measure 1 1/3 cups liquid. Combine cake mix, liquid, eggs, and applesauce in large bowl and blend until smooth. Pour over fruit mixture in skillet.
Bake 30-35 minutes or until cake tests for doneness. Cool 5 minutes, then carefully loosen edge of cake and turn out onto large, heat-safe serving plate. Cool slightly; serve warm.
*I’m fairly certain I use more than 1/2 cup of pecans. I know I don’t measure them; I just sprinkle them on until it looks good.
Tip: Substituting equal portions of unsweetened applesauce for oil produces a lower-fat cake that’s just as moist.