PINEAPPLE UPSIDE DOWN CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ c butter 1 c packed brown sugar 1 can (20 oz.) pineapple slices in juice, drained, juice reserved 1 jar (6 oz.) maraschino cherries without stems, drained 1 box Yellow Cake Mix (Vegetable oil and eggs called for on cake mix box)
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Directions: |
Directions:Preheat the oven to 350º. Maw Maw always made this in an oblong 13x9 inch glass pan. Don't use a larger pan, it makes the batter too spread out. Melt the butter and add to pan and then add in the brown sugar. Drain the pineapples and save the juice in a measuring cup. Arrange pineapples. Maw Maw would do 3 across and however many down as she could fit. Place cherries in the middle of each ring. You can also place cherries in between rings. Press into the brown sugar.
Prepare the batter. Add enough water to pineapple juice in the measuring cup to equal 1 cup. Substitute this pineapple juice for water called for in the box recipe. Add other ingredients the box mix calls for. Mix up.
Pour batter in dish over the rings and cherries. Bake for 42-48 minutes until a toothpick comes out clean. Remove from oven. Run a knife around the edge of the dish to loosen cake. Now Maw Maw says to wait a couple of minutes but not too many and then: Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour 50 minutes |
Personal
Notes: |
Personal
Notes: Some people love to eat this with Whipped Cream or Cool Whip.
Maw Maw says that both Paw Paw and Albert loved this cake. I can attest that those Burnthorn men dearly love pineapples.
Maw Maw also noted that flipping the cake is easier if you have someone helping you.
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