Pineapple Upside Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box Duncan Hines Pineapple Supreme Cake Mix (or yellow cake mix)
1 box instant vanilla pudding
1/2 cup vegetable oil
4 eggs
12 slices canned pineapple in juice (will need 2 cans)
1 cup pineapple juice (from canned pineapple slices)
Maraschino cherries (about 12)
1 stick melted butter
1 cup packed brown sugar
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Directions: |
Directions:Preheat Oven to 350º F.
Place melted butter and brown sugar in the bottom of an ungreased 9"x13" cake pan. Mix well until butter and sugar are fully incorporated and resemble a caramel. Spread evenly over bottom of pan.
Place pineapple slices on top of brown sugar mixture in a 3x4 grid pattern.
Place a maraschino cherry in the center of each pineapple ring. Set pan aside.
Combine cake mix, pudding mix, pineapple juice, oil and eggs in mixer bowl. Mix for 2 to 3 minutes until batter is smooth.
Pour batter into the prepared pan spreading evenly. Give the pan three good raps on the countertop to remove any air bubbles that may be trapped in the batter.
Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and immediately invert cake onto a pan or platter. If one or two pineapple rings remain, simply place them where they belong and no one will ever know.
***Do not allow the cake to cool, even slightly or it will not come out of the pan**** |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:15 mins |
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