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Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie D.
Added: Monday, September 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons unsalted butter
1 cup brown sugar
1 (20 ounce) can sliced pineapple
7 maraschino cherries
1 (18.25 ounce) package yellow or white cake mix

Directions:
Directions:
1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring.

2. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer. (I have a 10 inch iron skillet so I only use about 3/4 of the cake batter. I usually make cupcakes or little pineapple upside-down cakes in mini loaf pans with the leftover.)

3. Bake for 35-45 minutes, depending on your oven. Cake should be a dark golden brown. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.


Prepared in 1 hour
Makes 6-8 servings

 

 

 

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