Monday, June 18, 2012

Recipe: Pineapple Upside Down Cake

Pineapple Upside Down Cake
1/4 C of Butter
1 C Brown Sugar, packed
1 Can (20oz) Pineapple slices
1 Jar (6oz) Maraschino Cherries
1 Box of Yellow cake mix
oil & eggs as cake mix calls for

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Using the oven, melt butter in 9x13 inch pan.
  3. Sprinkle brown sugar evenly over the melted butter.
  4. Arrange pineapple slices on the brown sugar (save the juice!)
  5. Place a cherry inside and around each pineapple slice.
  6. Press pineapple and cherries into the brown sugar mixture.
  7. Add enough water to the pineapple juice to make 1 cup.
  8. Prepare cake mix as directed on the box substituting the pineapple juice mixture for the water.
  9. Gently pour batter over the pineapples and cherries, making sure not to disturb.
  10. Bake 42-48 minutes in glass pan at 350* (44-53 minutes for dark pan)
  11. Remove from oven when toothpick comes out clean.
  12. Immediately run a knife around edge of pan to loosen.
  13. Place your serving dish on top of the 9x13, and quickly flip over.
  14. Leave the 9x13 in place until cake falls and topping drizzles over cake.
  15. Cool for 30 minutes then serve warm or cool.
  16. Store covered in fridge - if any is left...



  2. This looks so good




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