Pineapple Upside Down Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 stick butter
1 cup brown sugar or more-enough to cover bottom of pan
1 20 oz can sliced pineapple (reserve juice)
1 sm or 1/2 med sized can crushed pineapple, drained (reserve juice)
Maraschino cherry halves or leave whole
1 cup water/reserved pineapple juice (combined to make 1 cup)
1 box Duncan Hines Pineapple Supreme or yellow cake mix
1/2 cup Crisco oil
3-4 eggs
1 ( 6oz) box Jello instant vanilla pudding
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Directions: |
Directions:Melt butter in 13x9-inch pan. Sprinkle brown sugar evenly over butter. Drain crushed pineapple and slices. Spread crushed pineapple and arrange pineapple slices over brown sugar mixture. Place a cherry half (cut side up) in the middle of the pineapple. Mix cake mix, pudding, 1 cup water/pineapple juice, oil and eggs. Blend until moistened. Beat 2 minutes at medium speed. DO NOT OVERBEAT. Pour batter over fruit. Bake at 350º for about 50 minutes or until tests done with toothpick. Let stand for about 5-10 minutes to allow topping to set. Turn upside down on large platter. No need to grease and flour pan. |
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Personal
Notes: |
Personal
Notes: Alternate Recipe: May use regular baking directions on back of cake mix and omit the pudding. This is a favorite cake of my dad, Robert Edward Yount, Rhett Yount and Uncle Burl, the original Unc and our brother, Audie, the current reigning Unc! Photo courtesy of Neima and Henry Felan in honor of her dad, Robert Yount and their daughter, Phoebe Danielle Felan.
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