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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from Pounds/Briggs 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:  
Connie Donason

Category:
Category:

Ingredients:  
Ingredients:  
1 box yellow cake mix
1 (20 oz) can crushed pineapple in natural juice. (I use Festival brand)
1 large can pineapple rings; drained and dried.
large Maraschino cherries; whole or halved
whole pecans

NOTE: Drain crushed and pineapple rings overnight. Reserve juice.

Directions:
Directions:
Follow yellow cake mix box instructions, except substitute juice in place of water and add crushed pineapple after beating; just fold in.

If you are making a 2-layer put stick butter in both pans, melt in oven. When melted add approximately 1 cup brown sugar to each pan, evenly spread. Add a little more butter and put back in oven for a few more minutes. Brown sugar should be moist.

To one pan add pineapple rings starting around the edge and ending with one in the center. Fill the center of each ring with a cherry. Place pecans with top side down in between each ring.

Divide batter evenly into pans and bake to directions. Wait 5 minutes before removing from pans. Remove cakes and cool before transferring one on top of the other. (Transferring before cooled well will result in the layer splitting).

 

 

 

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