Slap Ya Mama Upside-Down!

Slap Ya Mama Upside-Down!

by Tracy Hersh

3/4 cup Butter
1 cup Brown Sugar Packed
1 Tablespoon Slap Ya Mama Hot Cajun Seasoning
2 cans Pineapple Slices drained reserving 1 cup of juice
10-12 Maraschino cherries cut in half
1 cup Pecans chopped
1 box  Yellow Cake Mix
¼ cup Sour Cream
3 eggs
1 teaspoon Almond Extract

Preheat oven to 350.

Lightly spray a 10-12 inch oven-proof skillet.  Melt ½ cup butter in bottom of skillet and remove from heat.  Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center.  Cut more slices in half and arrange on side of pan.  Place cherries in centers of pineapple.  Crush  remaining slices in a blender or food processor.  Set aside. Arrange cherries into pineapple rings, cover with chopped pecans.  In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice,  sour cream , eggs and almond extract. until well blended.  Stir in remaining crushed pineapple.  Bake in oven for 60-70  minutes until golden.  Let cool for 10-15 minutes.  Invert cake onto dish.  Let cool completely.  Slice into wedges and serve.