Pineapple Upside-Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup butter
1 cup light brown sugar, packed
9-12 slices canned pineapple in juice, drained, reserve juice
9-12 maraschino cherries
12-16 pecan halves
1 yellow cake mix, unprepared
egg(s) per cake mix instructions
oil per cake mix instructions
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Directions: |
Directions:In rectangle baking pan, melt butter in oven.
Sprinkle brown sugar evenly over butter.
Arrange pineapple slices, flat in the pan, edge to edge to cover as much space as possible. They should be in even, straight rows.
Place cherry in center of each pineapple slice.
Place one pecan half in the openings between each pineapple slice, flat side facing up.
Press fruit and nuts gently into brown sugar.
Prepare cake batter as instructed on the box, substituting water called for with pineapple juice.
Pour cake batter carefully over ingredients in the pan
Bake as instructed on the box, generally 350º for 25-30 min, until a toothpick inserted in the middle comes out clean.
Immediately run a knife around the outside of the pan to loosen cake.
Place heatproof serving plate upside down onto pan.
Hold plate securely to pan and turn plate and pan over.
Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake
Remove pan.
Cool 30 minutes. |
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Personal
Notes: |
Personal
Notes: Grandpa took this to BBQs, pot lucks, gatherings, and made it for most holidays for dessert. I don't know if it was his favorite or not, but it sure was my favorite, and he seemed to like it a lot. This was not written in any recipe book they had - he made it from memory as far as I know. It took me a few trial and error after he died to get it to taste right (and asking Grammy a few times if she remembered!) and I finally figured it the key - his secret was to replace the water with pineapple juice. I know I will think of him every time I make or eat this.
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