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Super Secret Pineapple Upside Down Cake Recipe

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This recipe for Super Secret Pineapple Upside Down Cake, by , is from NBCC 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:  
Cindy Seay

Category:
Category:

Ingredients:  
Ingredients:  
1 Duncan Hines Butter Golden Cake Mix
1 Stick of Butter
3 Large Eggs
1 1/3 C Brown Sugar
1 20 oz. Can Pineapple Rings
1 20 oz. Can Crushed Pineapple
1 Sm Jar Maraschino Cherries
7 T Butter, softened

Directions:
Directions:
In a large 14" to 18" skillet over low heat, melt 1 stick of butter. Turn heat off. Add 1 1/3 C. brown sugar and stir gently with spoon.
Open Pineapple. Drain juice from the crushed pineapple into a container, Drain juice from the pineapple rings into this same container. Mix about 1/3 of crushed pineapple into brown sugar/butter mixture. Make sure all this mix is evenly distributed over the entire bottom of the skillet.

Carefully place pineapple rings in circle around outer edges of pan. Place 1 ring in the center. Put a maraschino cherry into the center of each pineapple.

In a separate bowl blend the cake mix, 7 T Softened butter, 3 eggs and 1/2 C of reserved pineapple juice plus enough water to equal (with the pineapple juice) the amount of water listed on the recipe for the cake on the box. (You are substituting the juice for part of that water). Mix with a spatula or spoon until moistened. Beat at medium speed with mixer until all lumps are gone for about 4 minutes. Gently mix in the rest of the drained crushed pineapple. Mix well. Carefully pour cake batter over the top of the pineapple rings and brown sugar mixture in the skillet, being careful not to disturb the ingredients in the skillet. Gently spread the batter in an even layer. You will probably see some butter on the sides between the batter and the skillet. That is OK.

Bake at 325 for 85 minutes (I know it is a long time but sooooo worth it!). Remove from oven. Place heatproof serving platter over top of skillet. Holding the skillet and platter together with potholders, invert them so that platter is on bottom with skillet on top. Allow to sit for 5 minutes to allow the brown sugar to drizzle down onto the cake. Remove the skillet. Allow to cool at least 30 minutes. This cake does not need to be refrigerated. It keeps very well on a cake plate. It can be kept in the refrigerator if you prefer it be cold. Can be served warm or cool.

This cake can be made in any kind of pan that is appropriate for baking a cake. I have used my 16" skillet and I have also baked this in a 13 x 9 pan. The only possible problem is to make sure that you have a suitable tray or pan to dump the cake in after it has been baked. I hope you will enjoy this recipe as much as my family has through the years. Mmmmmmm oooooey goooooey buttery pineapple yumm!

 

 

 

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