Pineapple Upside Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Box Betty Crocker Super Moist Yellow Cake Mix
1/2 C Butter (one stick)
1 Large can Sliced Pineapple
1 C Brown Sugar (approx., see instructions)
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Directions: |
Directions:Preheat oven to 350º
Mix cake batter according to directions on the box and set aside.
Using a #10 cast iron pan, melt butter in the pan and once butter is melted, remove from heat. Add brown sugar to melted butter to create a thick wet layer that covers the entire bottom of the pan. You want to add enough brown sugar to soak up the butter which is approximately a cup (more may be required).
Drain pineapple and arrange slices on the layer of brown sugar, then carefully pour prepared cake batter into pan. Bake in a 350º preheated oven for 33 minutes (or until toothpick comes out clean).
Once cake is done and while its still hot, you want to carefully invert onto a large platter/serving plate. Use a platter that is slightly larger than the pan and deep enough to catch the liquid brown sugar that will run down the sides. Scrape any remaining sugar mixture from pan into the top of the cake and let cool. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: There are many variations on the types of pans used to cook this. Grandma Lol used cast iron, Grandma Gale used a regular skillet and I used both, but I prefer cast iron.
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