Pineapple Upside Down Cake

Discussion in 'Food and nutrition' started by Luckytrim, Mar 22, 2004.

  1. Luckytrim

    Luckytrim Guest

    Pineapple Upside Down Cake

    1/4 cup butter or margarine
    2/2 cup brown sugar, packed 1 can (8 1/2 oz.) pineapple
    slices, drained & cut in halves Maraschino cherries Pecan
    halves 1 pkg. Betty Crocker yellow cake mix

    Heat oven to 350 degrees. Melt butter over low heat in 9
    inch layer pan. Sprinkle brown sugar evenly over butter.
    Arrange pineapple halves, cherries and pecans over sugar
    mixture. Prepare cake mix as directed on package. Pour
    half the batter (about 2 1/2 cups) evenly over fruit in
    pan. Bake 35 to 45 minutes or until toothpick inserted in
    center comes out clean. Invert at once onto serving plate.
    Leave pan over cake a few minutes. Serve warm, plain or
    with whipped cream. 9 servings. Bake remaining batter in 8
    or 9 inch layer pan as directed on package. Use as desired
    or freeze.

    NOTE: You can substitute 1 can (17 ounces) of either
    apricot halves or sliced peaches, drained for the
    pineapple.

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