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Pineapple Upside Down Cake Recipe

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

Carol Billy Calabrese
Added: Tuesday, June 24, 2008


1 20 ounce can sliced pineapple
2/3 C margarine, melted
1 C brown sugar, packed
1/2 C chopped walnuts

2/3 C Margarine
1 1/2 C Sugar
2 Eggs
1 tsp Vanilla
2 Cups Flour
2 tsps Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 C Milk

Preheat oven 350

Topping: Drain pineapple on absorbent paper. Coat bottom
on 13 x 9 pan with melted margarine; sprinkle brown sugar
over margarine. Arrange pineapple slices over brown sugar.
Fill center of each pineapple ring with preserves, sprinkle with

Cream margarine and sugar until light and fluffy. Blend in eggs
and vanilla. Add combined dry ingredients to creamed.
Carefully pour batter over pineapple. Bake @ 350 55-60
minutes or until wooden pick inserted in center comes out
clean. Immediately invert onto serving platter. Serve warm or

Personal Notes:
Personal Notes:
Changes that I make: use chunk pineapple - save juice and
use in cake mix (Duncan Hines Yellow) in place of water. Add
just enough water to equal correct measurement. Use entire
jar 12 ounce strawberry preserves. Place by teaspoons
between chunks of pineapple. I also use a 10 1/2 x 13 in pan
and bake about 5 minutes less.




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