Pineapple Upside Down Cake Angelettes Recipe

Ingredients

1/4

cup butter or margarine

1

cup packed brown sugar

3

cans (8 ounces each) sliced pineapple in juice, drained and juice reserved

1

                        package Betty Crocker™ Super Moist™ yellow cake mix

1/3

cup vegetable oil

3

eggs

Preparation

Heat oven to 350°F. Spray cups of angelette pan with cooking spray. Melt butter in 1-quart saucepan over medium heat. Stir in brown sugar. Spoon 1 generous tablespoonful sugar mixture into each of 6 angelette cups. Place 1 pineapple slice over sugar mixture in each cup; press gently.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Beat cake mix, pineapple juice mixture, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Spoon slightly less than 1/2 cup batter into each angelette cup.

Bake 18 to 22 minutes or until toothpick inserted in cake near the center comes out clean. Immediately place heatproof serving plate upside down onto angelette pan; turn plate and pan over. Leave pan over cakes 1 minute.

Repeat with remaining sugar mixture, pineapple and batter to make remaining cakes. Serve cakes warm or cool. Store loosely covered.

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