submitted by Sandy
Yields 16 servings
Pineapple Upside-Down Cake
Updated version of a favorite dessert.
15 minPrep Time
45 minCook Time
1 hrTotal Time

Ingredients
- 1/3 cup butter
- 1 cup brown sugar, packed
- 1 can pineapple slices (about 12), drained, juice reserved
- 12 maraschino cherries (optional)
- 1 package white (or yellow) cake mix
- 3 eggs
- 2/3 cup reserved pineapple juice
- 2/3 cup water
- 1/3 cup vegetable oil
- Whipped cream (optional)
Instructions
- Melt butter in a 13- by 9-inch cake pan (or bundt pan).
- Sprinkle brown sugar evenly over top of melted butter.
- Arrange drained pineapple slices over sugar. Place a cherry in the center of each ring, if desired.
- In large mixing bowl, combine cake mix, eggs, pineapple juice, water and oil. Beat for 2 minutes.
- Pour batter evenly over pineapple in pan.
- Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let stand 5 minutes, then turn upside down onto a large platter or cookie sheet.
Notes
Serve warm with whipped cream, if desired.
7.8.1.2
10
https://ugfoodbank.org/pineapple-upside-down-cake/
Union Grove Area Foodbank Inc.
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