Chocolate Pineapple-cherry-pecan Upside Down Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 (18 ounce) box devil's food cake mix, with pudding in the mix
• 1 teaspoon almond extract
• 2 eggs
• 1/3 cup vegetable oil
• 1 (20 ounce) can cherry pie filling (i use the extra fruit kind)
• 1 (20 ounce) can pineapple slices, drained and dried
• 1 cup chopped pecans
• 6 maraschino cherries

Recipe

• 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 roughly chop the remaining pineapple slices.
• 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 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 let cool slightly in pan then invert cake onto a platter.