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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from Our Family 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 yellow butter recipe cake mix
1 can pineapple slices
maraschino cherries
1 cup chopped pecans
2/3 cup packed brown sugar
1/4 cup real butter (salted)
Directions:
Directions:
Prepare butter recipe cake mix according to package directions.
In 13x9 pan, pour melted butter and cover bottom of pan. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on bottom of pan. In the center of each pineapple slice, place a whole maraschino cherry. Then sprinkle pecans over all. Pour prepared cake mix over pineapple slices and pecans. Bake at 350 º for about 40 minutes or until knife inserted in center comes out clean. Cool five minutes and invert on a cake cardboard. Wilton sells them. You can also make in two round cake pans for two individual round cakes.
Personal Notes:
Personal Notes:
If pecans stick in pan when inverted, just spread them in between pineapple slices. It's important to invert while still hot.

 

 

 

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