"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from The Miller 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!

Contributor:  
Contributor:  
Betty Miller

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow cake mix
Prepare per package directions except use juice from pineapple + water as needed.
1 can sliced pineapple
maraschino cherries

1/3 c. butter
2/3 c. brown sugar

Directions:
Directions:
Make cake mix according to package directions, except substitute the drained pineapple juice for the water.
Grease a 9 x 13 baking pan, or 11 X 7. Melt butter in oven. Sprinkle sugar over butter.
Place pineapple rings over the sugar and butter.
Pour cake mix over pineapples.

Bake at 350 degree for 30 minutes.
Let rest 10 minutes. Invert onto platter, carefully.

Personal Notes:
Personal Notes:
This has been one of your father's favorite recipes for 48 yrs. Back in 1970s you could buy a cake mix which included the pineapple, spices and sugar, but not the butter & eggs.
Look up recipes and try in cast iron skillet. Comes out great.

 

 

 

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