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Pineapple Upside Down Cake Recipe

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

Contributor:  
Contributor:  
Lenora Smith
Added: Wednesday, August 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 tbsp. butter
1 Ĺ cup brown sugar
1 can pineapple slices
Pecans
Candied cherries
2 packages Jiffy yellow cake mix

Directions:
Directions:
Melt butter in #10 iron skillet or 9 x 13 baking pan. Stir in brown sugar and turn off heat. Drain pineapple (may use crushed). Arrange pineapple in pan with pecans and candied cherries. Prepare cake mixes as directed, using pineapple juice as part of the water. Pour most of batter over pineapple and make 6-8 cupcakes with remainder. Bake cate at 350 until done. Time depends on size and shape of pan. Check center. Remove from oven and let cool about 10 minutes. Loosen around edges and place a large plate over pan. Using pot holders or mitts, turn upside down. Good with Cool Whip or plain.

Personal Notes:
Personal Notes:
Donís favorite birthday cake.

 

 

 

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