"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Easy Moist Pineapple Upside Down Cake Recipe

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This recipe for Easy Moist Pineapple Upside Down Cake, by , is from The Rankin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Rankin
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can sliced pineapple in juice
2 packages (4 oz.) each vanilla instant pudding
1/2 cup brown sugar
1 cup marichino cherries
1 yellow cake mix
4 eggs
1 cup water
1/4 cup oil

Directions:
Directions:
Drain pineapple reserving juice. Arrange slices in a 9x13 pan. Place cherry in center of pineapple. Combine 1 package instant pudding with the reserved pineapple juice. Pour over the pineapple and sprinkle with brown sugar. Combine cake mix, remaining pudding mix, eggs, water and oil in a large mixing bowl. Blend, then beat at medium speed for 4 minute. Pour into pan. Bake in a 350 degree oven for 55-60 minutes. Cool 5 minutes. Invert onto a platter and let stand 1 minute, then remove the pan. Serve warm.

Number Of Servings:
Number Of Servings:
12

 

 

 

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