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Grandpa's Pineapple Upside Down Cake Recipe

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This recipe for Grandpa's Pineapple Upside Down Cake is from The Meadows 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!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple, reserve the juice
9 maraschino cherries
16 pecan halves
1 yellow box cake
Eggs and oil per box cake requirements
Directions:
Directions:
Preheat oven to 375°.
In an ungreased 9-in. square baking pan, combine butter and brown sugar.
Drain pineapple, reserving juice.
Arrange 9 pineapple slices in a single layer over sugar.
Put one cherry in the center of each pineapple ring.
Place 1 pecan half in the 'corners' where each pineapple slice meets, including on the outer edges.
Prepare the yellow box cake, substituting pineapple juice for water (measure according to the directions on the box, you may not need all the reserved pineapple juice). All other ingredients needed (eggs, oil) should be followed per box instructions.
Pour batter over cherry/pineapple.
Bake per box instructions, usually 30-35 min on 350 degrees, until toothpick inserted in center comes out clean.
Let stand 10 minutes.
Run a knife around the edges of the pan and place a serving dish on top.
Invert the cake onto the serving dish.
Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
Pieces are generally cut one pineapple per cake piece.
Personal Notes:
Personal Notes:
This one was not in the cookbook, but grandpa made this anytime he had to take food somewhere (like a potluck). I asked him how he made it, and I never did get him to write it down for me, but he did tell me what he did, and this recipe is as close as we'll ever get.

 

 

 

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