I have never been brave enough to attempt to make Pineapple Up-Side Down Cake...until last week! I found a recipe at Craving Comfort (she has beautiful pictures of her cake too) that sounded like even I could make it. We all gave it a thumbs up and I added the recipe to my make it again notebook!
Ingredients:
- 1/2 cup butter melted
- 1 cup packed brown sugar
- 20 oz sliced pineapple
- 6-8 cherries sliced in half
- 18 oz Duncan Hines Pineapple Cake Mix
- 5 oz box vanilla instant pudding
- 1 cup pineapple juice (from can & add water)
- 1/2 cup vegetable oil
- 4 eggs
Directions:
- Preheat oven to 325 degrees
- Pour butter in 9x13 pan
- Sprinkle brown sugar evenly over butter
- Drain canned pineapple in measure cup
- Cover bottom of pan with pineapples
- Place cherries in pineapples cut side up
- Combine rest for 30 seconds with mixer
- Beat on medium for 2 minutes
- Pour batter in pan
- Bake 45-55 minutes (until knife comes out clean...my grandma always used a knife instead of a toothpick)
- Cool 5 minutes then run a knife around the edges, turn cake out on platter
This post is linked with Blessed With Grace for Tempt My Tummy Tuesday...check out other tummy yummies here!
Hungry for more? I also linked up with Balancing Beauty and Bedlam for Tasty Tuesday. Treat your family to something new on the menu by checking out more great recipes there!
Enjoy,
I LOVE pineapple-upside down cake. My grandma always made hers in a cast iron skillet and now so do I. Your cake is lovely!
ReplyDeleteBlessings!
Gail
I lost my recipe for Pineapple Upside Down Cake, so I'm pleased to find this. It's one of my husband's favorites--I'm sure he'll thank you! :-)
ReplyDelete