ABOUT
THE DISH

– Butter
– Brown Sugar
– S&W Sweet 16 Pineapple
– S&W 100% Pineapple Juice
– Cherries
– Cake Mix
– Olive Oil
– Eggs

1. Place melted butter on 12 ungreased large muffin cups, then add a tablespoon of brown sugar each. Place a slice of S&W Sweet 16 Pineapple in each cup, topped with a cherry in each center.
2. In a large bowl, beat cake mix, a cup of S&W 100% Pineapple Juice, oil and eggs in low speed until moistened, then another
   2 minutes each in high speed. Divide batter evenly among
   muffin cups.
3. Bake until golden brown for 30 to 35 minutes. Cool the cakes after for 5-10 minutes.
4. Place cookie sheet upside down over each muffin pan. Turn the cookie sheet and muffin pan over, then remove the pan.
5. Serve the delicious Pineapple upside down cakes warm!