"The belly rules the mind."--Spanish Proverb

Easy Pineapple Upside-Down Cake Recipe

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This recipe for Easy Pineapple Upside-Down Cake, by , is from Westminster Church of God S.A.L.T. Ministry 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!

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
1 package Duncan Hines Butter Recipe Golden Cake Mix (or regular yellow cake mix)
1/2 c. (1 stick) butter or margarine
1 c. packed brown sugar
1 can (20 oz.) pineapple slices, drained (*see note below)
Red maraschino cherry halves, drained

Directions:
Directions:
Preheat oven to 375. Bake in 9"x13" baking dish.

Melt butter in 9"x13" baking dish put in preheated oven.
Once butter is melted, remove from oven; sprinkle brown sugar evenly in bottom of pan.
Arrange pineapple slices on sugar; put a cherry half, rounded side down, in the center of each slice.
Prepare cake mix as directed on package; pour batter over fruit in baking dish; spread evenly.
Bake in 375 oven for 45-55 minuted; cake is done if toothpick inserted in center comes out clean.
Remove from oven; let cool for 5 minutes to set the topping.
Loosen cake from pan, with a knife; turn cake upside-down on cake platter; remove baking dish.

Note: Instead of using sliced pineapple and cherry halves, I like to use crushed pineapple and finely cut-up cherries spread on the bottom of baking dish. Makes cake easier to cut and everyone gets pineapple and cherries with every bite. However if you want it pretty, stick with the pineapple slices and cherry halves.

Number Of Servings:
Number Of Servings:
12-16 servings

 

 

 

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