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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from Ann's 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:  
Ann Chandler

Category:
Category:

Ingredients:  
Ingredients:  
Cup butter or margarine
1 Cup packed brown sugar
1 Can (20 oz) pineapple slices in juice, drained, juice reserved
1 Jar (6 oz) maraschino cherries without stems, drained
1 Box Betty Crocker Super Moist yellow cake mix
Vegetable oil and eggs called for on cake mix box

Directions:
Directions:
1. Heat oven to 350 (325 fir dark or nonstick pan). In 13x9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3. Bake 42 to 48 minutes (44 to 53 for dark or nonstick pan) or until toothpick inserted in center comes our clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Personal Notes:
Personal Notes:
This recipe is dedicated to Simeri. She requested a pineapple upside down cake in the department prize box. I googled this recipe and found it on the Betty Crocker website.

 

 

 

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