Why? I have no idea, except for the fact that Pineapple Upside Down Cake is absolutely delicious.
My version uses almonds instead of the traditional walnuts, but has the same moist, flavorful cake topped---or is that really "bottomed"-- with fruit??
It goes together in a snap, and in less than an hour you could be enjoying a big slab of this cake yourself! Enjoy~
6 canned pineapple slices
6 maraschino cherries
1 cup slivered almonds, divided use
1 package (18-1/4 ounces) white cake mix
Place the pineapple slices in a greased and floured 10-in. tube pan.
Place a cherry in the center of each slice.
Sprinkle half of the nuts around the pineapple.
Prepare cake mix according to package directions.
Spoon batter over pineapple layer.
Sprinkle with remaining nuts.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack to cool completely.
