Tuesday, March 16, 2010

Pineapple Up-Side Down Cake

March 16, 2010

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!


  • 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


  • 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!

Blessed with Grace Beauty and Bedlam



  1. 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!


  2. 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! :-)


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