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Mother's Pineapple Upside Down Cake Recipe

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This recipe for Mother's Pineapple Upside Down Cake, by , is from The Weaver Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valeria Atchison

Category:
Category:

Ingredients:  
Ingredients:  
c butter
⅔ c firmly packed light or dark brown sugar
1 (20-oz) can pineapple slices, undrained
9 maraschino cherries
1 box yellow cake mix (plus whatever ingredients box calls for)

Directions:
Directions:
Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.

Prepare cake mix according to package directions, substituting pineapple juice for water. Spoon batter evenly over pineapple slices.

Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.

 

 

 

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