White Chocolate Pineapple Upside Down Cake - cooking recipe

Ingredients

12 tablespoons butter
3/4 cup packed brown sugar
1 (20 ounce) can crushed pineapple
1 (6 ounce) jar maraschino cherries, drained
6 ounces white chocolate, chopped
1 (18 1/4 ounce) package plain white cake mix
3 eggs
2 teaspoons vanilla

Preparation

Preheat oven to 350\u00b0F Lighly grease a 13 x 9 inch pan.
Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
Pat cherries dry and arrange over pineapple.
Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
Mix at low speed for 1 minute, scraping sides frequently.
Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
Bake cake until it springs back when lighly pressed, 43-48 minutes/.
Remove pan from oven andplace o wire rack to cool for 10 minutes.
Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
Slice and serve warm.
Store at room temp up to 3 days.