Chocolate Pineapple-Cherry-Pecan Upside Down Cake

1. 1

   Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.

2. 2

   Roughly chop the remaining pineapple slices.

3. 3

   Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.

4. 4

   Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.

5. 5

   Let cool slightly in pan then invert cake onto a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.