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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from The Catt Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Duncan Hines pineapple cake mix
3.4 oz. pkg. instant vanilla pudding
4 large eggs
1 20 oz can pineapple slices
1 cup juice from canned pineapple (add water to make 1 cup, if needed)
1/2 cup oil
6-8 marachino cherries
1 stick butter
1 cup firmly packed brown sugar
Directions:
Directions:
Preheat oven to 350 º .Put 1 stick of melted butter in 13x9” pan or a 10” or 11” round pan. Add brown sugar sprinkled over butter. Arrange drained pineapple slices over butter/brown sugar in pan. Put a maraschino cherry in the center of each pineapple slice.

Combine cake mix, pudding, eggs, juice, and oil in large mixing bowl. Beat 2 minutes with electric mixer. Pour batter over pineapple slices in pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Let cake sit for about 5 minutes. Invert onto serving dish while still warm.

 

 

 

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