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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from Sue's 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:  
1 box Yellow Cake Mix (Usually use Duncan Hines)
1 can Crushed Pineapple (in its own juice)
1 can of Pineapple rings also in its own juice (or may use two cans of crushed pineapple instead of this)
light brown sugar
butter - 1 stick
Directions:
Directions:
Mix the yellow cake according to directions on the box.

Using a 9 x 13 pan

Put a layer of light brown sugar on the bottom of the pan (approximately 1/2 inch deep)
Cut the butter into small chunks and place around the pan on top of the brown sugar
Drain the crushed pineapple. Put the crushed pineapple over the brown sugar and butter.
Drain the pineapple rings. Place them over the crushed pineapple.
Pour in the cake batter, careful not to disturb the pineapple, but spread cake batter over the pan.

Bake at the temperature on the box of cake mix until brown (check with toothpick to make sure inside of cake is completely baked.

Let set about 10 minutes. Loosen the edges of the cake with a knife. Pour out onto your platter. You may use cherries to decorate if you wish.

 

 

 

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