Upside Down Pineapple Cake

By Tracy Hersh of 37 Cooks

Ingredients:

• 3/4 Cup Butter
• 1 Cup Brown Sugar Packed
• 1 Tbsp Slap Ya Mama Hot Blend
• 2 Cans Pineapple Slices drained reserving 1 cup of juice
• 10-12 Maraschino cherries cut in half
• 1 Cup Pecans chopped
• 1 Box Yellow Cake Mix
• ¼ Cup Sour Cream
• 3 Eggs
• 1 Teaspoon Almond Extract

Directions:

Preheat oven to 350.

Lightly spray a 10-12 inch oven-proof skillet.  Melt ½ cup butter in bottom of skillet and remove from heat.  Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center.  Cut more slices in half and arrange on side of pan.  Place cherries in centers of pineapple.  Crush remaining slices in a blender or food processor.  Set aside. Arrange cherries into pineapple rings, cover with chopped pecans.  In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended.  Stir in remaining crushed pineapple.  Bake in oven for 60-70 minutes until golden.  Let cool for 10-15 minutes.  Invert cake onto dish.  Let cool completely.  Slice into wedges and serve.