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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from Holmes, Huster, and Hay Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 ounce) jar maraschino cherries, drained
1/2 cup butter
1/2 cup packed brown sugar
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (18.25 ounce) package yellow or pineapple cake mix
Directions:
Directions:
1. Preheat oven to 350. Coat the bottoms and sides of a 9 inch round cake pan with 4 tablespoons of melted butter.

2. Sprinkle the bottom of each pan with 1/4 cup of brown sugar and 1/2 cup butter.

3. Place pan in oven until melted. Remove.

4. Lay pineapple rings in a single layer on top of brown sugar butter mixture. Place a cherry in the center of each ring.
5. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water.
6. Bake as directed on package, about 40 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 5 mins.

7. Invert the cake onto cake plate and serve.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr 20 mins

 

 

 

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