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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Bennett
Added: Friday, May 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow cake mix
1 stick real butter, divided
20 oz can crushed pineapple, divided
1 to 1 1/2 cups brown sugar, divided
maraschino cherries

Directions:
Directions:
Drain pineapple, reserving juice. Mix cake mix according to package directions, using pineapple juice as part of the liquid called for. Divide butter between 2 8 or 9 inch round cake pans and melt butter in oven. Do not burn butter! Sprinkle brown sugar evenly over melted butter, making sure it spreads out to the edges. Spread pineapple over brown sugar. Pour cake batter evenly over pineapple in pans. Bake according to cake mix instructions or until top is light brown and firm. Cool cakes in pan 5 minutes. Turn over onto cake plates and decorate with maraschino cherries around edge and in center. Makes 2 cakes.

 

 

 

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