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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from The Travis Family Recipe 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!

Deb McDermitt


C. Butter
1 C. Packed Brown Sugar
1 Can (20oz) Pineapple Rings in Juice (drain and reserve juice.)
1 Jar (6 oz.) Maraschino Cherries (drained)
1 pkg. Betty Crocker Yellow Cake Mix
Oil & Eggs as called for on cake mix box.

1. Preheat oven to 350.
2. Melt butter in 9"x13" pan in the oven.
3. Sprinkle brown sugar evenly over butter.
4. Arrange pineapple slices on sugar, placing cherries in the center of slices. Press gently.
5. Add enough water to the pineapple juice to measure 1 cups.
6. Make cake batter as directed pkg,, except using pineapple juice mixture instead of water.
7. Pour batter over pineapple rings.
8. Bake 40-45 minutes or until toothpick inserted in center comes out clean.

9. Once removed from oven immediately turn pan upside down onto a heatproof serving plate.
Leave pan over cake for 1 minute. Serve warm or cold. Store loosely covered.




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