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Pineapple Upside-down Cake Recipe

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

Contributor:  
Contributor:  
Mary Ann Kozel
Added: Saturday, February 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Box yellow cake mix, eggs, oil etc., as required
to prepare cake batter
1/2 c. (1 stick) butter or oleo
1 cup brown sugar
1 can pineapple slices (8 slices)
8 maraschino cherries

Directions:
Directions:
Preheat oven to 350 degrees.
Melt butter in 13 x 9 x 2-inch pan.Sprinkle brown sugar evenly over melted butter in pan. Drain pineapple - save the syrup. Arrange pineapple and cherries in the sugar mixture. Add enough water to pineapple juice to make amount of water called for to prepare cake batter. Prepare cake batter as directed in the cake mix instructions. Pour batter over fruit in pan. Bake at 350 degrees for 40-45 minutes, until cake tests done with a toothpick. Let stand for 5 minutes for topping to begin to set. Then turn upside-down onto a large platter or cookie sheet.

 

 

 

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