White Chocolate Pineapple Upside Down Cake Recipe

How to make it

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• Place a rack in the center of the oven and preheat to 350
• Lightly grease a 13x9 pan with butter, set aside
• Place 6 T of the butter in a small microwave safe bowl and microwave until melted (35-45 seconds), or melt on stove top
• Stir brown sugar into the melted butter
• Turn this mixture into the prepared abking pan, and spread with back of a wooden spoon until it completely covers the bottom of the pan
• Allow to cool for 2 or 3 minutes
• Drain the pineapple with a fine mesh strainer, reserving the liquid, mash with rubber spatula to drain as much liquid as possible
• Measure out 1 c of liquid and set aside
• Pour the drained pineapple onto the brown sugar mistureand spread evenly with rubber spatula
• Pat cherries dry and randomly arrange on top of pienapple
• Set pan aside
• Cut the remaining 6 T of butter into pieces
• Place the butter and the white cocolate in a small microwave safe bowl and microwaveon high until butter has melted, about 1 minute
• Stir until the white chocolate throughl melted and mixture is smooth
• Place the cake mix, 1 c pineapple liquid, eggs, vanilla and white chocolate mixture in large mixing bowl.
• Blend with electric mixer on low for 1 minute
• Stop mixer and scrape down sides of bowl
• Increase mixer speed to medium, and mix 2 minutes longer
• Batter should be 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