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RIGHT SIDE UP PINEAPPLE CAKE Recipe

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This recipe for RIGHT SIDE UP PINEAPPLE CAKE is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, 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 box yellow cake mix, prepared as directed
1 can (20oz.) crushed pineapple, undrained
1 cup brown sugar, firmly packed
1 pkg (5 1/4 oz.) instant vanilla pudding (2 cups milk)
1 pkg (8oz.) cream cheese, softened
2-3 medium bananas
1 container whipped topping(12 oz.), thawed
1/4-1/2 cup pecan pieces
1/2 cup shredded coconut
maraschino cherry halves.
Directions:
Directions:
Bake cake according to the package directions in a 9x13 inch pan. In a small saucepan, combine undrained pineapple and sugar over medium high heat. Boil for 5 minutes, reducing heat if necessary. Do not let sugar mixture burn. Pour over top of baked cake and allow to cool. Prepare instant pudding per package instructions; add softened cream cheese to prepared pudding and blend thoroughly. Pour over top of cooled cake. Slice bananas and place evenly on top of cake. Top with whipped topping, covering bananas completely. Sprinkle with pecans, then coconut. Decorate with maraschino cherry halves. Refrigerate leftover cake if any is left.
Number Of Servings:
Number Of Servings:
12-15

 

 

 

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