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Pineapple Upsidedown Cake Recipe

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This recipe for Pineapple Upsidedown Cake, by , is from The Little 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!

Contributor:  
Contributor:  
Mark and Celeste Little

Category:
Category:

Ingredients:  
Ingredients:  
Box of yellow or butter cake mix
All ingredients called for on the cake box
2 cans pineapple tidbits or 2 cans crushed pineapples We prefer tidbits.
If you want a prettier version use pineapple rings (& maraschino cherries)
1 cup packed brown sugar
1 stick of butter, melted

Directions:
Directions:
1. Preheat oven to 350. Spray 9x13 inch pan with cooking spray.

2. Drain the pineapples. Save the pineapple juice.

3. Mix the cake batter as directed on the box with the exception of using pineapple juice for the water. If you whip it longer it makes a fluffier cake.

4. In the 9x13 inch pan LAYER the ingredients in order: melted butter, brown sugar, then pineapple. Top the pineapple with the cake batter. Smooth the top. Bake at 350 until cake is done. When you put a wood toothpick in the cake it should come out smooth, no batter. Usually about 35-40 minutes.

5. Once the cake is done pull it out and let it cool. When it is cool, run a knife around the edges of the pan. Place a cookie sheet on top of the pan. Flip the pan and cookie sheet over. Upside down cake!

 

 

 

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