Pineapple-Upside Down Cake

  I was looking at Grandma’s Sunday Suppers Cookbook and Bettie saw the recipe for Pineapple Upside Down Cake. This is one of her favorite things to eat, and the recipe is extremely easy. Basic cake mix and the pineapple and cherries. Sometimes simple to make is just what you need.
  I did not have a pineapple or yellow cake mix on hand, but did have a white mix so that is what I used. If you are making it with the pineapple cake mix do not use the juice off of the pineapple, but if it is a yellow or white mix, I would use a small amount of it and the rest water so you have the amount of liquid called for.
   If you need a simple dessert and something easy and quick to make, this is the recipe for you. Whipped cream on it puts it over the top, if you use real whipped cream and not the frozen whipped topping.
Pineapple Upside-Down Cake
½ cup (1 stick) butter
1 cup packed brown sugar
1 (20 ounce) can pineapple slices, drained
Maraschino cherry halves, drained
1 package pineapple or yellow cake mix
Whipped cream (optional)
Preheat oven to 350°F
Place butter in 13x9 pan. Place pan in oven to melt butter. Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture. Two rows of whole slices and a row down the center of half slices. This will use the can of pineapple.
Prepare cake mix as directed on package. Pour batter evenly over fruit. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; invert onto large serving plate or cookie sheet. Serve warm with whipped cream.
Makes 12 to 16 servings

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