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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Grandma Jo’s Pineapple Upside Down Cake Recipe

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This recipe for Grandma Jo’s Pineapple Upside Down Cake is from , 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:  
• ¼ lb. butter
• 1 cup brown sugar or more-enough to cover bottom of pan
• 1 can sliced pineapple
• ½ can crushed pineapple
• 1 Jar Maraschino Cherries
• 1 box yellow cake mix
• 1 box instant vanilla pudding
• ½ cup vegetable oil
• 3-4 eggs
Directions:
Directions:
Preheat oven to 350ºF. Melt butter in a 9"x13" pan. Sprinkle brown sugar evenly over butter. Drain sliced and crushed pineapple (reserve juice). Arrange pineapple slices evenly over brown sugar mixture. Place a cherry in the center of each pineapple. Add crushed pineapple as the next layer.

Combine cake mix, instant pudding, ½ cup water, ½ cup reserved pineapple juice, vegetable oil and eggs. Blend until moistened. Beat cake mix at medium speed for about 2 min. (do not over beat).

Pour batter over pineapple layers. Bake at 350ºF for about 50 minutes, tests doneness with toothpick. Let cool for about 15 minutes.

Cover a cake pan lid with aluminum foil or use anything else that will serve as a cake platter when inverted. Cut around the parameter of the cake pan. Firmly hold cake pan lid (platter) and cake pan together and turn upside down. Remove the pan.

Cake may be served warm, however we prefer refrigerated. Top with whipped cream or Cool Whip if desired.
Personal Notes:
Personal Notes:
Grandma Josephine Hummel's family favorite!

 

 

 

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