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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from Our Family Cook Book, 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:  
Topping: 1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20 oz.) pineapple slices, in natural juice
Maraschino cherries, halved and drained
Cake: 1 package Duncan Hines Moist Deluxe Yellow cake mix
1 package (4 oz. serving size) vanilla instant pudding
4 eggs
1 cup water or drained pineapple juice
1/2 cup oil
* I use drained pineapple juice
Directions:
Directions:
Preheat oven to 350º
For cake: combine cake mix, pudding mix, eggs, water, and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
For Topping: melt butter in 13"x9"x2" pan in oven. Remove from oven.
Stir in brown sugar. Spread to cover bottom of pan.
Arrange pineapple slices, maraschino cherries (place upside down in center of pineapple slices.
Pour batter evenly over fruit in pan.
Bake at 350º for 45 to 55 minutes.
Invert onto serving platter. The sooner you invert the cake onto a serving
platter the less the pineapple slices will stick to bottom of pan. Serve
* I use the pineapple juice.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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