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Cakes- Pineapple Upside Down Cake Recipe

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This recipe for Cakes- Pineapple Upside Down Cake, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Kirkby
Added: Tuesday, April 10, 2007


1/2 cup nuts, chopped
1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz.) pineapple slices, undrained
5 Maraschino cherries, drained and halved
1 pkg. (18.5 oz.) yellow cake mix
3 eggs
1/3 cup cooking oil
1 cup thawed frozen whipped topping

Preheat oven to 350. Chop nuts using Food Chopper; set aside. Melt butter in 12" Family Skillet over low heat. Remove from heat. Stir in brown sugar with Nylon Spoon until well blended. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over sugar mixture. Place a cherry half In center of each pineapple slice. Sprinkle with nuts. Add enough water to pineapple juice to make 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, liquid, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Remove from oven using Oven Mitts; cool 5 minutes. Carefully loosen edges of cake; invert onto large, heat-safe serving platter. Cool slightly. Attach Open Star Tip to Easy Accent Decorator; fill with whipped topping and pipe around edge of cake. Cut with Slice 'N Serve. Serve warm.

Alternative-Chocolate Skillet Cake: Use Chocolate Cake Mix, make according to package directions and cook in skillet. Cool and flip onto plate. For frosting, melt 1/2 pkg choc chips with 1/2 cup caramel topping. Pour over warm cake.




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