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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from The Ziegler Family Cookbook Project, 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 20 oz can sliced pineapple with juice
2 packages (4-serving size) Jello vanilla flavored instant pudding and pie filling
10 maraschino cherry halves
1/2 cup firmly packed brown sugar
1 package (2 layer size) yellow cake mix
4 eggs
1 cup water
1/4 cup vegetable oil
Directions:
Directions:
1. drain the pineapple , reserving juice. Arrange the slices in a 13 x 9 inch pan;
2. Place a cherry half in the center of each one.
3. Combine 1 package of pudding mix and pineapple juice pour over pineapple and sprinkle with brown sugar
4. Combine cake mix, remaining pudding mix, eggs, water and oil in a mixing bowl..
5. blend, then beat at medium speed with an electric mixer for 4 minutes. Pour into pan.
6. bake at 350º for 55 to 60 minutes or until cake tester inserted in the center comes out clean and cake begins to pull away from the sides of the pan. DO NOT UNDERBAKE
Cool in pan for 5 minutes, invert onto platter, let stand for 1 minute, then remove pan. Serve warm.

 

 

 

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