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Pinneaple Upside-Down Cake Recipe

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This recipe for Pinneaple Upside-Down Cake, by , is from Daniel's Favorite Recipes, 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:  

Category:
Category:

Ingredients:  
Ingredients:  
c. Butter (melted)
c. Packed Brown Sugar
1 (20 oz.) can pineapple slices (reserve juice)
1 Jar Maraschino Cherries
1 Box Yellow Cake Mix
1 (3.4 oz.) Box Vanilla Pudding Mix
3 Eggs
⅓ c. Vegetable Oil
⅓ c. Milk (Plus More If Needed)

Directions:
Directions:
Preheat oven to 350. Spray a bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the pan and top with the brown sugar. Cut the pineapple rings in half and (alternating with the cherries) place into the butter-brown sugar mixture in the bottom of the pan. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and mix. Add the eggs and vegetable oil- mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake following the cake mix instructions for a bundt pan or until a toothpick comes out clean. Cool the cake for about 10 minutes before running a knife around the edges and inner ring the pan. Invert onto a serving plate and slice between pineapple rings to serve.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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