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Stovetop Chocolate Pineapple USD Cake
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| Stovetop Chocolate Pineapple Upside Down Cake | |
| 1/4 cup | butter |
| 1/2 cup | brown sugar, firmly packed |
| 1 can (20 ounces) | pineapple slices |
| 4 maraschino cherries, drained and halved | |
| 2 packages (9 ounces each) | chocolate cake mix |
| 1 1/2 tablespoons | Pantry Korintje Cinnamon |
| 2 | eggs |
| 1 teaspoon | rum extract |
| Vanilla ice cream, (optional) | |
| 1/2 cup | sweetened flaked coconut, toasted, (optional) |
Melt butter in Large (10-inch) Skillet over low heat. Stir in brown sugar until well blended using Bamboo Spoon. Remove skillet from heat; cool on Stackable Cooling Rack.
Meanwhile, drain pineapple slices in small colander of 4-Piece Colander & Bowl Set; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.
Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk with Stainless Steel Whisk until well blended. Gently pour over fruit in skillet.
Place cover on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.
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