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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from The Dunn Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans (8oz. each) sliced pineapple in juice
1 cup firmly packed light brown sugar
1/3 cup butter, melted
7 maraschino cherries, halved
1/2 cup chopped pecans (I probably use more)
1 yellow cake mix (I like Duncan Hines Butter Cake Mix)
1 envelope Dream Whip Whipped Topping Mix (do not whip; use right from envelope)
4 eggs
1 cup cold tap water
Directions:
Directions:
Preheat oven 350º. Drain pineapple, reserving 2-3 T. juice. Combine brown sugar and butter in 9x13 pan. Arrange pineapple slices in pan, cutting slices, if necessary. Place a cherry half, cut side up, in center of each slice. Sprinkle with reserved juice and pecans. Combine cake mix, whipped topping mix right from envelope, eggs, and water in large mixer bowl. Blend; then beat at medium speed for 4 minutes. Carefully spoon over mixture in pan. Bake 50-55 minutes, or until top springs back when lightly pressed. Let stand in pan for 10 minutes; then invert onto serving plate. Let stand 1 minute; then remove pan. Serve warm or cooled.

 

 

 

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