Sunday, February 3, 2013

Pineapple Upside-Down Cake 
Picture by Pat Farrell
This recipe is one of my ultimate favorites for an easy-going desert. Most of my family learned to make this easy-going cake because they love it and never fails to draw the ooohs & awwws from the kids and grandkids.
  • 1cup light brown sugar
  • 1/2 cup butter (1 stick)
  • 1 20 oz. can sliced pineapple, drained
  • 1 small jar maraschino cherries
  • 1 box Duncan Hines pineapple supreme cake mix or regular yellow cake mix
  • Eggs, water and oil for cake mix

Preheat oven to 350 degrees.

Very lightly spray 13x9x2-inch pan with nonstick cooking spray. Put butter in pan and put pan in oven just until butter is melted (maybe 5 minutes).

Remove pan from oven and evenly sprinkle brown sugar over melted butter and arrange pineapple slices and maraschino cherries on top of brown sugar.

Prepare cake mix (adding eggs, water and oil) as directed on package and pour batter evenly over fruit.

Bake 50 minutes or until toothpick in center comes out clean.

Let stand 5 minutes (if you wait too much longer than that the cake will stick in the pan), then carefully invert onto large serving plate.

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