Pineapple Upside-Down Loaf

Pineapple Upside-Down Loaf

6 Servings

8 oz Pineapple rings,drained
4 Maraschino cherries,halved
2 pk Coffee cake mix (10.5 ozs.
-each)
2 Eggs
1 c Milk,divided

Preheat oven to 350 degrees F. Generously butter the bottom and
sides of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half.
Place 4 pineapple-ring halves decoratively on the bottom of the
prepared pan, and the remaining 4 halves standing along the long
side of the pan. Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves. Sprinkle bottom and sides
of the pan with 1 1/2 packets of the crumb mixture from coffee-cake
mix. Discard remaining crumb mixture. Prepare bags of coffee-cake
mix with eggs as package directs, but use the milk instead of water
called for. Squeeze batter from both bags gently over streusel,
pineapple, and cherries. Let stand 10 minutes. Tap pan gently on
counter to release any air bubbles. Bake 40 to 50 minutes, or until
a wooden pick inserted in the center comes out clean. Let cool on a
wire rack for 20 minutes. With a long, serrated knife, cut the top of
the bread level with the top of the pan. Invert bread onto a serving
plate while warm. To serve, cut with a sharp (not serrated) knife.