"Hunger is the best sauce in the world."--Cervantes

Pineapple Upside Down Cake Recipe

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

Contributor:  
Contributor:  
Evie Brennan
Added: Friday, March 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Topping
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, well drained
Maraschino cherries, drained and halved
Walnut halves

Cake
1 pkg pineapple supreme cake mix or yellow cake mix
1 pkg (4 serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil

Directions:
Directions:
Preheat oven to 350 degrees. For topping, melt butter over low heat. Remove from heat and stir in brown sugar. Spread to cover bottom of 9x13 cake pan. Arrange pineapple slices, cherries and walnut halves over brown sugar mixture. Set aside.
For cake combine cake mix, pudding mix, eggs, water and oil in a large mixing bowl. Beat at medium speed with mixer for two minutes. Pour batter evenly over fruit. Bake at 350 degrees for 45-55 minutes or until toothpick inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
1hour
Personal Notes:
Personal Notes:
This is a pretty and delicious dessert and especially good just out of the oven.

 

 

 

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