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Double Pineapple Upside Down Cake Recipe

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This recipe for Double Pineapple Upside Down Cake, by , is from Genealogy 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:  
Jean Merritt

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c butter
1 c brown sugar
1 can pineapple slices, drained
Maraschino cherry halves
1 pkg pineapple supreme cake mix
Whipped cream

Directions:
Directions:
Preheat oven to 350
Melt butter in a 13 x 9 pan.
Sprinkle brown sugar evenly in pan.
Arrange drained pineapple slices and maraschino cherry halves on the sugar mixture.
Mix cake as directed on the label.
Pour batter over fruit.
Bake for 50 min, until tests done with a toothpick.
Let stand 5 min for topping to begin to set. Then turn upside down onto a large platter or cookie sheet.
Serve warm with whipped cream.

Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Jean Roselene Marcell Merritt (1908 - 2001)
Married September 1929 to Rev. Walter Peter Merritt (1907 - 1990), Pastor of Harrisville Holiness Church

 

 

 

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