"The belly rules the mind."--Spanish Proverb

Pineapple Upside Down Cake Recipe

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

Contributor:  
Contributor:  
Julia Villanueva
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter +2T
1/2 cup packed brown sugar + 2T
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix (Butter Golden Cake Mix) (Pillsbury Supreme Moist Yellow)

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom and sides of 13 X 9 inch cake pan with melted butter. Spray butter flavor cooking spray in the corners. Sprinkle the bottom of pan with brown sugar.
Lay pineapple rings in a single layer. Place a cherry in the center of each ring. Fill in any open spaces with the crushed pineapple and cherries.
Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Pour half the batter into pan. Spread the drained crushed pineapple & leftover cherries on the batter then add the rest of the cake batter.
Bake for 40 to 50 minutes (start checking after 25 mins) in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

 

 

 

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