Mom's Pineapple Upside Down Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 Yellow Cake Mix
1 c. Packed Brown Sugar
¼ c. Butter
1 20 ounce Can Pineapple Slices in Juice, drained and juice reserved
1 6 ounce jar maraschino cherries without stems, drained
1 T Vegetable Oil
Eggs as called for on cake mix box
|
|
Directions: |
Directions:Heat oven to 350 degrees (325 degrees for dark or nonstick pan)
In 13 x 9 pan, melt butter in oven.
Sprinkle brown sugar evenly over butter.
Arrange pineapple slices on brown sugar, next place a cherry in center of each pineapple slice and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup.
Make cake batter as directed on box, substituting pineapple juice mixture for the water.
Pour batter over pineapple and cherries.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Immediately run knife around side of pan to loosen cake.
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.
Store covered in refrigerator. |
|
Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This was one of the recipes from my Mom's old recipe box that I have shared with our daughter. She always baked on Saturdays, and this was one of our family favorites.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Mom's Pineapple Upside Down Cake is from